MAKES 6 TO 8 SERVINGS
Courtesy of Brian LeJeune
Originally published in April 2012
Cube chicken the width of the bacon slices. Make a pocket in the center of each chicken cube and insert a jalapeño slice. Wrap bacon around chicken cube once, cutting off excess, and skewer with a toothpick.
Mix salad dressing and next 2 ingredients together and pour over chicken cubes. Refrigerate, turning occasionally, for at least an hour. When ready to cook, drain off marinade and grill over a barbecue pit until browned and fully cooked, about 6 minutes. Serve.