MAKES 6 TO 8 SERVINGS
Courtesy of Brian LeJeune
Originally published in April 2012 

• 4 boneless, skinless chicken breasts 
• 12 slices bacon
• 4 jalapeños, sliced 1/4 inch 
• 1/2 cup Italian salad dressing
• 4 tablespoons Worcestershire sauce
• 1 teaspoon favorite Louisiana hot sauce

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.