I do my very best to keep each and every post here original. But, some things are worth repeating. Ironically, the last time I made (and posted) this recipe was almost exactly a year ago. This one is an appetizer (although most of the time, the hubs has it as his main course) that is very easy, but always seems time consuming to me, only because I tend to do it in stages.
Stage 1: cube and marinate the chicken for 24 hours
Stage 2: clean and seed the jalapeños
Stage 3: partially cook the chicken, then stuff the peppers and wrap with bacon
Stage 4: Saute or grill
I spread these stages out over the course of a day or more, depending on what else I have going on, as it makes my prep work at dinner time much easier. Also, sometimes this is one I prep ahead and then send with Matt to an event to cook “on location”. Usually we make this indoors on the stove top, but since we all know I can’t keep myself away from the grill these days (and really, they are so much better on the grill!) the hubs and I grilled them last night. (**note: If you are grilling, make sure to pre-soak your toothpicks so that they don’t burn up on the grill.)One thing that was different this time is that I assembled them the day before, intending to cook them Sunday evening, but we had an injury/incident at home that night and they went right back into the fridge for the next day (everyone is fine now, but it made for a crazy night). I was concerned that having them sit out of the marinate for that long would dry them out, but they ended up being just fine. Obviously. You know. Since we scarfed them down like a bunch of Mary Jane lovin’ college students with the munchies. He’s lucky he had any to take to work today.I highly recommend this one for any outdoor gatherings you may have this summer, they go over like gangbusters, and it never fails that people end up begging me for the recipe. I tend to make this one any time I see big, beautiful fresh jalapeños at the grocery.
Check out last year's post for the details!