Ingredients
Units
Scale
Marinade
- 1/2 cup roughly chopped green onions
- 4 garlic cloves, roughly chopped
- 1 lime, juiced
- 2 tablespoons soy sauce (low sodium)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon dark cane syrup
- 1 teaspoon honey
- 2 tablespoons brown sugar, packed
- 1 teaspoon thyme leaves, chopped
- 1/2 teaspoon rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Chicken Wrapped In Bacon
- 2 pounds of boneless chicken thighs cut into small pieces
- 4 ounces cream cheese, cut into cubes
- 1 jalapeno pepper, cut into strips.
- 12 ounces of thin-cut bacon
Instructions
- Put marinade ingredients into a blender and blend on high until they are chopped into small pieces.
- Place meat into a gallon-size ziplock bag.
- Pour marinade over the chicken, zip the bag closed, and place in the refrigerator for 8-12 hours.
- Preheat oven to 400 degrees or preheat the grill.
- Empty the bag of chicken into a strainer and strain the excess liquid.
- Remove the bacon from the package, place it on a large chopping board, and cut the whole slab in half.
- Take a piece of chicken, a cube of cream cheese, a bit or more of jalapeno pepper, and wrap them with a strip of bacon.
- Place chicken wraps on a foil-lined baking sheet with bacon under the chicken wrap or on an oven-crisp baking tray.
- Bake in the oven for 25 minutes, then broil 6 inches from the flame for 10 minutes or until crispy brown.
- Or grill until bacon is crispy and brown on the outside.
Notes
- Cut chicken in about 1-1/2 inch by 2-inch rectangles.
- Serve with soy sauce for dipping.
- Prep Time: 8 1/2 hours
- Cook Time: 20 minutes
- Category: Appetizers
- Method: baking/grilling
- Cuisine: American
