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Bacon-Wrapped Lime-Chipotle Chicken Stuffed with Jalapeno Poppers

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Gnatz

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Got this recipe online originally, but I adapted it so I could cook them on the barbecue grill, medium heat with all the charcoal pushed to the sides and the poppers in the middle for indirect heat for about 18 mins or so. Bacon came out really crispy, chicken was well done.

You can use the side of your meat tenderizer mallet to flatten out the strips of chicken between two layers of plastic wrap. Chipotle peppers in adobo sauce come in a little can in the Mexican food section of your grocery store or, if you're from around here, at any local Hispanic grocery and most carnecerias. I put a picture of what I used below.

Ingredients
  • 1 – 1 1/2 pound package of boneless, skinless chicken breast
  • 6 – 8 jalapenos
  • 4 oz. cream cheese, softened
  • 1/4 cup chopped cilantro
  • 6 – 8 slices bacon, sliced in half crosswise
  • Marinade:
  • 3-4 chipotle peppers in adobo sauce
  • the juice of two limes
  • 2 garlic cloves, chopped
  • 3 tbsp Honey
  • 3/4 cup Vegetable oil
Instructions
  1. Put all marinade ingredients in a blender or food processor. Blend until smooth.
  2. Place a chicken breast between two heavy-duty sheets of plastic wrap and pound to 1/8 inch thick. Place chicken in a resealable plastic bag with marinade. Refrigerate for at least thirty minutes (I give it a couple of hours).
  3. Meanwhile, roast jalapenos on the grill for about 6-9 minutes. When cool enough to handle, slice in half lengthwise and remove seeds. Combine cream cheese and cilantro; fill jalapeno halves with cream cheese mixture.
  4. Slice chicken crosswise into pieces the same size as your jalapenos or slightly smaller. Wrap jalapenos with chicken, seam side down. Wrap bacon around chicken, seam side on top, then spear with a toothpick to hold it all together.
  5. Grill on indirect heat (with grill lid closed) until chicken is cooked through. Remove toothpicks so you don't hurt yourself.

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Xrixi

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ooh that looks very yummie! Thanks for sharing.
 

Gnatz

Sheogorath's Lackey
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Note: Reserve a little of the marinade (or make some extra) for a spicy-sweet dipping sauce. It's truly the star of this dish.
 
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