I was smiles all weekend after my big win on Friday's Granite Chef Competition! Its back to back wins and I got a perfect score! I was so excited and so excited for my sous chef Mike who really needed a new grill. When I said on air what I was going to make, Mike knew that he had the perfect side to make our meal complete! He made an awesome grilled corn salad and we made grilled potatoes to complete the dish.
Remember I am not the best at measuring, so just make things to taste!
Ingredients:
BBQ SAUCE – Make and set aside. Once the meat is on the grill you will continue to coat the chicken in this sauce.
Ketchup
Brown Sugar
Apple Cider Vinegar
Molasses
Honey Mustard
Honey
Raspberry (seedless) preserves
Paprika
Chili Powder
Cayenne Pepper
Salt
Pepper
Garlic Powder
Onion Powder
Ground Mustard
Mix all these up for the taste you want – sweeter add more brown sugar and preserves. If you want more heat add more cayenne pepper and chili powder.
JALAPENO POPPER STUFFED CHICKEN
Ingredients:
Bacon
Chicken breasts
Cream Cheese
Shredded Cheddar/Mozzarella Cheese
Precooked bacon
Jalapenos
Onion powder
Garlic Powder
Salt/Pepper
Turn on your grill on the highest heat. Slice your chicken (not all the way through) and pound it thin. Set aside. Slice the top off of the jalapeno and then slice down the middle and spoon out the seeds. In a bowl mix cream cheese, some cheddar/mozzarella shredded cheese, chopped up precooked bacon, onion powder, garlic powder. Put cheese mixture into each half of jalapeno and put the jalapeno back together. Season your chicken with salt and pepper, put jalapeno in the chicken breast and roll the chicken around, then take your bacon and wrap it around the chicken (toothpick together to hold if you need to). Turn off one side of your grill and place the chicken on the other side. You don’t want to cook on the direct heat or your bacon will flare up. Close the grill and don’t open again for 15-20 minutes. Once you do open, flip the chicken and the bacon side that is now up, and brush on your BBQ sauce. Shut the grill again and cook again for 15-20 minutes, flip and coat with more BBQ sauce. Slow cooking the chicken keeps it moist. We cooked ours for just about an hour. If you don’t pound out your chicken to make it thinner then it will take longer. Once the chicken is done and the bacon is crispy you can serve with extra bbq sauce. Enjoy!