Smoked Jalapenos with Chipolte Chicken and Bacon

1. 1

   Mix spices together to make a dry rub.

2. 2

   Dice chicken into about 1/2 inch cubes.

3. 3

   Place chicken and rub together in small feezer bag, shake to coat each piece of chicken.

4. 4

   Seal bag and set aside at room temperature.

5. 5

   Start charcoal grill for medium to medium low indirect heat.

6. 6

   Cut peppers and remove the membranes and seeds.

7. 7

   Place one piece of chicken in each pepper, wrap with bacon and secure with a tooth pick.

8. 8

   Once the grill is preheated to a med-med/low heat, place peppers on grill let smoke for about an hour or until the chicken reaches a temperature of 165deg F. by an instant read therometer.

9. 9

   Serve with blue cheese dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.