Jalapeno Cheddar Bacon-Wrapped Chicken
Chicken breasts are stuffed with cheddar and jalapenos, rolled up, then wrapped in bacon. They are grilled to perfection with a thick basting of teriyaki glaze.
Equipment
- Grill (any kind)
- Toothpicks
Ingredients
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 4-6 oz cheddar, monterrey jack or colby jack cheese, sliced into "sticks"
- 1 fresh jalapeno (more if you like spice), seeded and diced small
- 12 slices bacon
- 1 1/2 cups teriyaki glaze (or sauce)
Instructions
- Preheat grill to medium-high heat.
- Season both sides of chicken breasts with salt and pepper. Place chicken breasts on a flat surface then add 2-3 sticks of cheese and a teaspoon or so of diced jalapeno.
- Roll up then wrap outside with three slices of bacon. Secure with 3-4 toothpicks. Repeat with remaining chicken.
- Place chicken bundles on hot grill then flip over after 10 minutes. Brush with teriyaki sauce then continue to baste every 5-7 minutes until chicken is done. When internal temperature of chicken reaches 165 degrees, remove from grill and serve.
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