Smoked Jalapenos with Chipolte Chicken & Bacon

Directions

Mix spices together to make a dry rub. Dice chicken into about ½ inch cubes. Place chicken and rub together in small feezer bag, shake to coat each piece of chicken. Seal bag and set aside at room temperature.

Start charcoal grill for medium to medium low indirect heat.

Cut peppers and remove the membranes and seeds. Place one piece of chicken in each pepper, wrap with bacon and secure with a tooth pick.

Once the grill is preheated to a med-med/low heat, place peppers on grill let smoke for about an hour or until the chicken reaches a temperature of 165deg F. by an instant read therometer.

Serve with blue cheese dressing.