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1
Saute bacon iin a pan over medoum heat until crisp, about 10 minutes.
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2
Spoon off all but 1 tablespoon bacon fat.
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3
Add greens and onions to pan and cook until tender, about 5 minutes.
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4
Add corn, bell pepper, broth and jalapeno to bacon mixture, cook 2 minutes.
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5
Remove from heat.
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6
Add cornbread, cayenne and salt.
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7
Let stuffing cool to room temperature, then chill in refrigerator for 20 minutes.
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8
Carefully cut chicken pieces horizontally in half without cutting all the way through, similar to the butterfly method.
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9
Place 1/3 to 1/2 cup stuffing in chicken piece.
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10
Wrap chicken around stuffing to cover.
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11
Tie chicken pieces with butcher's twine to secure stuffing.
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12
Make knots tight, but not so tight that they squeeze the stuffing out.
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13
Coat chicken lightlly with olive oil, season with salt and pepper.
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14
Grill chicken covered over direct medium-high heat for 10-15 minutes on each side.
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15
Baste with barbecue sauce, (reserve some for dipping), flip over and baste the other side.
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16
Reduce heat to low, cook until sauce is bubbling and caramelized, about 2-3 minutes.
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17
Before serving, remove twine with kitchen shears.
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18
Serve with reserved sauce on side for dipping.
