This recipe appears in the September issue of 400 Life.
Boneless, skinless chicken thighs
Your favorite pork/chicken dry rub
Remove stem, cut jalapenos in half lengthwise and remove insides (leave the veins for more heat). Spread a layer of cream cheese in the middle of each half jalapeno, then fill the rest with shredded cheese.
Lay out the chicken thighs flat and roll one of the prepared half jalapenos inside of the chicken thigh. Once wrapped as tightly as possible, wrap strip(s) of bacon around the chicken thighs to cover. Use toothpicks to hold everything together.
Season the chicken bomb with your favorite dry rub. Place on grill around 400 degrees. Turning often so as not to burn the outside. Cook until the internal temperature reaches 165 degrees (around 40-50 min). Mop with barbecue sauce 10 minutes or so before pulling off the grill and/or after you pull off the grill.
Recipe, photos submitted by Mark Doll