Summer is here and that means grilling! Poppers make perfect snacks, can be made ahead of time, and are easy to reheat later in the week. You can grill, bake or air-fry these as you like, here is how I do it;
6 Jalapenos halved – spoon out the seeds
2 Chicken thighs or breast – boneless
6 Slices bacon – cut in half
*Optional seasoning include any 1 or 2 of following, onion powder, garlic powder, seasoning salt, paprika, zanzibar.
Cut the chicken into 6 even chunks making as triangular shaped pieces as possible to fit into the jalapeno halves. Season the chicken with salt and pepper and any additional seasoning you like. Mix it up!
Stuff each piece of chicken into the jalapeno
Wrap each stuffed jalapeno with bacon and use a toothpick to stab through the bacon to wrap around each piece, place refrigerated in a bowl until ready to cook.
On medium heat jalapeno side down grill the bundles for about 10 to 12 minutes until the bacon is crispy and fully cooked, by then the chicken is done and the jalapeno is softened and skin loosened.
Remove from heat and stack in a pile
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