Post by bee on Jun 21, 2007 12:25:48 GMT -5
What an excellent recipe........I got this one from Seansmom at Jacks site. The only changes I made was to reduce the recipe to feed 2 people and I also used boneless skinless chicken breasts. I used 1/2 a jalapeno per 1/2 breast that was pounded thin. I also used a smoked cheddar cheese. It may be a good idea to lay heavy duty foil on the grill before grilling these due to the bacon grease and some cheese may leak out during the grilling. I made sure to wrap the bacon over the exposed ends of the cheese filled jalapeno.
Rick's Chicken
12 to 16 boneless, skinless chicken thighs
Cavender’s Greek Seasoning
12 to 16 small jalapeno peppers
1 pound sharp Cheddar cheese
1 pound bacon, uncooked
Toothpicks
Prepare grill for cooking. Rinse chicken thighs, and coat lightly with Greek seasoning. Set aside.
Wearing gloves to protect your hands, slice peppers lengthwise and remove seeds. Slice cheese into pieces that will fit inside peppers. Stuff each pepper with a piece of cheese.
Pound chicken thighs with a meat tenderizer to flatten. Wrap each pepper with a chicken thigh. Then wrap a piece of bacon around each chicken piece. Secure well with toothpicks.
Grill 40 to 45 minutes over low heat, turning as bacon cooks. The bacon will shrink and hold everything together. Allow chicken to cool. Remove toothpicks and slice in 1/2-inch rounds. Serves 8 to 10
Rick's Chicken
12 to 16 boneless, skinless chicken thighs
Cavender’s Greek Seasoning
12 to 16 small jalapeno peppers
1 pound sharp Cheddar cheese
1 pound bacon, uncooked
Toothpicks
Prepare grill for cooking. Rinse chicken thighs, and coat lightly with Greek seasoning. Set aside.
Wearing gloves to protect your hands, slice peppers lengthwise and remove seeds. Slice cheese into pieces that will fit inside peppers. Stuff each pepper with a piece of cheese.
Pound chicken thighs with a meat tenderizer to flatten. Wrap each pepper with a chicken thigh. Then wrap a piece of bacon around each chicken piece. Secure well with toothpicks.
Grill 40 to 45 minutes over low heat, turning as bacon cooks. The bacon will shrink and hold everything together. Allow chicken to cool. Remove toothpicks and slice in 1/2-inch rounds. Serves 8 to 10
