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Chicken From Hell

List of Ingredients



1 Large boneless; skinless, individual chicken breast, -pounded and sliced in 12 sections
1 Tablespoon oily preferably -canola or corn
2 Tablespoons Wild Willy's -Number One-derful Rub; Sout other savory seasoning blend
12 Large fresh jalapenos or yellow guero chiles
1/2 Medium onion; in slivers
6 Slices bacon; halved

*OPTIONAL*
Boydesque Brew or other
-barbecue sauce
(optional)





Recipe

Makes 1 dozen

About 1 1/2 hours before you plan to barbecue,
toss the chicken with the oil in a small bowl.
Sprinkle dry rub over it and stir to coat. Refrigerate, cov-
ered, for 1 hour.

Prepare the smoker for barbecuing, bringing the tem-
perature to 200 F to 220 F.

Split the jalapenos along one side and seed them. Stuff
a section of chicken breast and a sliver or two of onion in
each, wrap with a half piece of bacon, and secure the tid-
bit with a toothpick.

Place the chicken in the smoker and cook for 30 to 40
minutes, until the bacon is crisp.

These are extremely hot when served with the jala-
peno still in place, so proceed cautiously. Tender-mouths
may find the chicken plenty potent eaten alone or per-
haps with a barbecue sauce, such as Boydesque Brew.

variation: The preparation works with game birds, too. Substitute dove or
quail breast for chicken, if you wish.

Smoke & Spice, Cooking With Smoke, the Real Way to Barbecue, on Your
Charcoal Grill, Water Smoker, or Wood-Burning Pit By Cheryl Alters Jamison
and Bill Jamison


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NOTES : These potent stuffed chiles will spice up anyone's life.

Contributor: smoke and spice