source: Big Book of Barbecue
2 boneless skinless chicken breasts
8 bacon slices, cut into thirds
1/2 c orange marmalade
1/4 c lite soy sauce
2 T dijon mustard
3/4 t ginger
1/4 t garlic powder
Cut the chicken breasts into 1-inch pieces. Wrap one piece of bacon (1/3 of the original piece) around each chicken chunk and secure with a toothpick.
In a large bowl, combine the orange marmalade, soy sauce, Dijon mustard, ginger, and garlic powder. Whisk to combine. Reserve 1/4 c of this and set aside. Add the bacon-wrapped chicken pieces into the large bowl with the glaze. Toss to combine. Cover and chill for two hours, turning occasionally.
After the two hours (I only did 30 minutes, and it was delicious), remove the chicken. Toss the leftover glaze from the marinating chicken.
Preheat the grill to 350-400 degrees (medium-high). Grill the chicken, covered, for 4-5 minutes on each side or until the chicken is cooked through.
Drizzle the remaining glaze onto the chicken pieces just before serving.
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