- – 3 lbs chicken tenderloin or boneless skinless breasts
- – 2 lbs bacon
- – 2 cups brown sugar
- – 3 TBS chili powder
- – 1 tsp cayenne pepper
- 1. I prefer the tenderloins. Take the chicken and cut it into ping pong ball sized cubes. Mix the dry ingredients and put into a bowl to dredge the chicken. Cut the bacon slices into 1/3’s. Roll the chicken piece in the dry mixture. Wrap with the bacon. Secure by stitching the bacon into the chicken with a toothpick. Roll again in the sugar mixture. Grill for about 25 minutes until the bacon is cooked and crisp. If you don’t have access to grill, bake at 350 for 30 – 35 minutes until bacon is crisp. I find that it is too smoky in the house because the sugars tend to smoke. Also, cover with foil while cooking indoors so as not to dirty your oven!
- 2. Serve with Ranch dressing or Blue Cheese for dipping sauces.
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