Rick's Chicken Recipe
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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
Instructions
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.
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.
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