Skewered Orange-Ginger Chicken

These appetizers can be assembled the day before, and are quick to broil.

Makes 24 appetizers

1 boneless, skinless whole chicken breast, about 12 ounces

¼ cup orange marmalade

1 teaspoon grated orange zest

2 tablespoons orange juice

2 tablespoons soy sauce

1 ½ teaspoons grated fresh ginger

2 garlic cloves, minced

pepper

12 slices of center cut bacon cut in half

8 ounces canned sliced water chestnuts, drained

Cut the chicken into 24 1-inch pieces. In a medium bowl, combine the marmalade, zest, orange juice, soy sauce, ginger, garlic, and pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for 30 minutes or overnight.

Drain the chicken and let sit at room temperature for 30 minutes (if you are going to broil right away). Preheat the broiler. On a cutting board, lay out the bacon slices. Put 1 chicken piece and 1 water chestnut piece on one end of each bacon slice and roll up. Secure with a toothpick. These can be made the day before and kept in the refrigerator.

Line a broiler pan with aluminum foil and crimp the edges. Place a cooling rack on foil (optional). Place bacon rolls on the rack and broil 4-5 inches from the heat source for 5-8 minutes, or until bacon is cooked. Turn and broil until bacon is cooked on other side. Drain on paper towels and serve.