The marinade is what sets these Chicken Wraps apart from all others. It lightly sweetens the chicken which pairs well with the creamy, cream cheese and jalapeno pepper inside wrapped around a piece of bacon. Grill or bake them to a crispy finish.
1/2 cup chopped green onions
4 garlic cloves, rough 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
2 pounds boneless chicken thighs cut in small pieces
4 ounces cream cheese, cut in cubes
1 jalapeno pepper, cut in strips.
12 ounces thin cut bacon
Mix 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 chicken and zip bag then place in the refrigerator for 8-12 hours.
Preheat oven to 400 degrees or preheat the grill.
Empty bag of chicken into a strainer and strain excess liquid.
Take bacon out of package and place on a large chopping board then stretch out pieces 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 seem under the chicken wrap.
Bake for 25 minutes in the oven then broil 6 inches from flame for 10 minutes or until crispy brown.
Or grill until bacon is crispy and brown on the outside.
Cut chicken in about 1-1/2 inch by 2 inch rectangles.
Serve with soy sauce for dipping.