Rumaki Teriyaki

3lbs.boneless chicken thighs or breasts
16 oz. Hormel Black Label Original Bacon
15 oz. Kikkoman Teriyaki Sauce
1 shallot
4-5 cloves of garlic
1/2 cup brown sugar
1 teaspoon garlic powder
1 teaspoon ginger
PAM® Non-Stick Cooking Spray

Equipment needed:
Aluminum foil
Sheet pan
Cooling rack
36 toothpicks or skewers

Marinate chicken thighs in 3/4 cup teriyaki sauce, garlic powder, and ginger overnight (2 hours minimum) in a zip lock bag and flip over at least once midway through. Soak toothpicks in water for 2 hours to prevent burning) Trim fat from chicken thighs and cut each thigh into 4-5 strips. Discard marinade. Cut bacon in half. Cover sheet pan with aluminum foil. Place a cooling rack onto a sheet pan and spray with nonstick cooking spray. Wrap each piece of cut chicken with a piece of bacon corkscrew style so none of the bacon overlaps and secure with a skewer.  Place onto a cooling rack until filled. Place in broiler and cook until bacon looks a little crispy then flip each piece over and brush with glaze (In a saucepan simmer shallot, garlic, remaining Teriyaki sauce, and brown sugar until reduced by about half). Cook until almost done. Flip chicken and brush with glaze and let caramelize. Cook until chicken is cooked through (reaches an internal temperature of 165 degrees) and bacon is crispy and slightly burned on the edges.  Serve with remaining glaze as a dipping sauce. For a finishing touch sprinkle with toasted sesame seeds.