On the 5th we had these as part of the Grain Free Meal Plan. They’re fun to eat, tasty, and can be made on the grill or baked in the oven. These would be sure to fly off the table at a potluck too!
Chicken Pepper Poppers
2 pounds boneless chicken, thighs are great
4 Anaheim chilies
1 pound bacon (we use sugar and nitrate free beef bacon found here)
Optional Marinade: The day before marinade chicken as it thaws in the juice of two lemons, 1/2 teaspoon of cayenne pepper, 1/2 teaspoon sea salt, 1/4 cup olive oil and 4 cloves of garlic. Just place the unwraped chicken in a zip-top bag with the marinade ingredients and allow to thaw in the fridge, turning once if you remember.
Chicken Pepper Popper Directions: Freeze the chicken for 20 minutes (set a timer so you don’t forget!) so it is easier to cut. Cut into bite-sized pieces.
Wash the chilies, cut the stem off, and cut a slit down the side. Use your finger, under running water, to remove seeds. Cut chilies into 2-inch long segments.
Preheat oven to 425*
Stuff a bite sized piece of chicken into a pepper piece, then wrap tightly around the pepper with a bacon piece, and stick the whole roll up on a wooden skewer. If your bacon is long enough, you may wish to cut it in half to extend it. That’s what I do with mine.
Push the roll up all the way to the end and then continue with the chicken/pepper/bacon wraps, spacing them about 1/8 – ¼ inch apart on the skewer, 6 to a skewer.
Any extras of anything can be put on its own skewer.
Bake for 25 minutes, or until chicken is cooked through.