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Spicy Chicken Rollups

List of Ingredients





8 chicken thighs, boneless and skinless
12 strips of bacon, peppered, thick sliced.
16 fresh asparagus spears
1 large red onion cut into rings
1 large yellow onion cut into rings
2 large fresh jalapeno peppers, stemmed and quartered do not seed
1 12oz bottle of marinade, (Stubbs is great).
3 tbls soy sauce
1 tbls Tabasco Pepper Sauce
4 oz shredded Monterey Jack Cheese w/jalapenos
Tony Chacheres Creole Seasoning

Recipe



Dust chicken with Tony's and place in gallon zip lock baggie with marinade and Tabasco Pepper Sauce. Be sure all surfaces are coated. Trim asparagus spears to a uniform length of 5 or 6 inches. You want them to be slightly longer than the width of the chicken thighs. Break onion rings so they are the same lengths as the asparagus. Lightly dust the vegetables (jalapenos, onions and asparagus) with the Tony's and place in a separate gallon zip lock baggie with soy sauce. I prepare the chicken and vegetables a day ahead so everything marinades a day before I cook.

Assemble the Rollups by placing a piece of marinated chicken on a flat surface. Place 4 asparagus spears, 2 or 3 pieces of each color onion and a quarter of jalapeno pepper on the chicken. Roll up and wrap with a slice of bacon and secure with a wooden toothpick. Dispose of used marinade.

Preheat a 12" Dutch Oven w/8-10 charcoal briquettes under the oven and 16-18 on top. Heat the other 4 slices of bacon for the grease and add the Rollups. Turn chicken and rotate 1/4 turn the oven on the coals and the lid on the oven every 15 or 20 minutes until done, about an hour. Arrange rollups in center of oven and cover with cheese. Return lid and let stand for 5 more minutes. Serve while hot.