With only eight ingredients, the prep time is fast and easy. If you’re already grilling, these are delicious when cooked over indirect heat or more easily done in the oven.
What you’ll need:
• boneless-skinless chicken thighs, enough to offer two thighs per person.
• ¼ to ½ cup diced fresh jalapeno.
• ¼ to ½ cup shredded sharp cheddar cheese.
• 1 pound of thin-sliced bacon.
Simple spice mix
Mix together the following:
• ½ cup chili powder.
• ¼ cup salt.
• ¼ cup pepper.
• 1 tbsp. cumin.
Lay chicken thighs out flat. Season each side with a light dusting of the spice blend. With the outside of the thigh down, on one end, add diced peppers and cheese and tightly roll. Wrap each thigh tightly in a slice or two of bacon to make sure little to no filling oozes out. I used two slices wrapped in opposite directions.
Once all are prepped, pop them on the grill or in the oven. Cook for about one hour or until firm at 250 degrees.
For a healthier version, turkey bacon and fat-free cheese is great, too. If you wish to kick this recipe up a notch, brush with your favorite barbecue sauce or, my favorite, apple jelly.
Cooking since he could pull a chair up to the stove at 5 years old, Joey Morasse, of Lebanon, is the owner and operator of JoJo’s Barbecue and Catering. He is also a personal chef and offers in-home cooking classes.