Ingredients

The following ingredients have 4 Servings
  • 8 strips bacon
  • ⅓ cups soy sauce
  • 3 tablespoons honey
  • 2 cans 8 ounce size water chestnuts (rinsed and drained)
  • ¾ cups plain Greek yogurt
  • 2½ tablespoons Dijon mustard
  • 2 tablespoons fresh parsley (roughly chopped)
  • 1 teaspoon hot sauce
  • ¼ teaspoon cayenne pepper
  • salt and pepper (to taste)

Instruction

  • Cut bacon strips in half lengthwise, then cut each thin strip into 3 equal sections for a total of 48 pieces. Set aside.
  • Mix soy sauce and honey in a medium mixing bowl. Add water chestnuts and turn to coat. Marinate at room temperature for 30 minutes stirring every 10 minutes to ensure even flavor.
  • Preheat oven to 400°F and place a metal rack inside a large, rimmed baking sheet. Spray rack with non-stick cooking spray and set aside.
  • Drain water chestnuts, but reserve the marinade. Wrap each water chestnut with a piece of bacon, then repeat with a second strip on the opposite side. Secure both pieces of bacon with a toothpick and place on baking rack. Repeat with remaining water chestnuts.
  • Baste each appetizer with reserved marinade. Bake for 20 minutes, brush with more marinade and bake for 10-15 minutes more.
  • In a small bowl combine Greek yogurt, Dijon mustard, hot sauce, cayenne pepper, and parsley in a small bowl. Season salt and black pepper, to taste. Cover and place in the refrigerator until ready to serve.