Grilled Chicken Poppers
12-15 good sized jalapeno peppers
2-3 marinated chicken breasts (recipe below)
bacon (cut strips in half)
1/2 C fresh orange juice
1/4 C fresh lemon juice
1 t Dijon-style mustard
1 t Worcestershire
1/4 C canola oil
2 to 3 garlic cloves, minced or pressed
1/4 cup chopped fresh parsley
1 t dried oregano
Salt and fresh cracked black peppercorns, to taste
Combine the orange juice, lemon juice, mustard, and Worcestershire in a nonreactive (non metal) mixing bowl. Whisk in the oil a little at a time.
Add the garlic, parsley, oregano, salt, and pepper.
Yield: 1.5 cups
Marinate chicken several hours or overnight. Halve the peppers lengthwise and scrape out the seeds and the membranes being careful that no juice flies up and gets in your eyes (use disposable gloves and a plastic spoon).
Cut chicken breasts into pieces to fit in the peppers. Wrap each one in a piece of bacon and secure with a toothpick. Grill until chicken is done.
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