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Spicy Chicken & Bacon Diablo Skewers

Spicy Chicken & Bacon Diablo Skewers

It is the season for grilling and today I have a delicious Spicy Chicken & Bacon Diablo Skewer recipe I spotted from Forkful of Comfort. Jalapenos are filled with a cream cheese and pecan mixture, topped with marinated chicken, then wrapped with bacon and basted with barbecue sauce.

If desired you could leave out the pecans and add in a bit of cheddar cheese instead. As always, when working with jalapenos be sure to protect your skin and wear gloves. In a pinch, using a clean plastic bag from the grocery market also works, it can just be a bit clumsy. Many thanks to Forkful of Comfort for the recipe. Enjoy!

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Spicy Chicken & Bacon Diablo Skewers

Yield: About 8 servings

Prep Time: Several hours to marinate

Cook Time: 45 minutes

Ingredients:

2 lbs. chicken tenders
2/3 cup orange juice
1 1/2 Tablespoons dry steak seasoning, divided
8 oz. cream cheese, softened
2/3 cup chopped pecans
10 - 12 whole fresh jalapenos (depends on # chicken tenders)
2 lbs. thin sliced bacon
2 cups barbecue sauce, divided
wooden skewers

Directions:

Place chicken tenders in bowl, add orange juice and 1 Tablespoon steak seasoning. Stir, cover and set in refrigerator to marinate 1 or more hours, but no more than 8 hours. Soak wooden skewers for at least an hour in water before cooking them so they don't burn.

In separate bowl, mix cream cheese, pecans and 1/2 Tablespoon steak seasoning, blend well by hand, and set aside.

When ready to assemble, slice jalapenos in half lengthwise, remove seeds, then rinse again. Fill jalapenos half with cream cheese mixture, place a chicken tender on top of filling , wrap with 1 slice of bacon, and secure with a skewer so the bacon stays wrapped around the jalapeno (if desired can have two stuffed jalapenos on each skewer). Set aside half of the barbecue sauce for the end. When finished assembling the remaining skewers, brush all finished jalapenos generously with about a 1/4 of the barbecue sauce.

Bake or grill until chicken is thoroughly cooked, approximately 45 minutes at 350 degrees F, turning halfway through cooking time and basting with 1/4 more of the sauce. Baste on last time about 5 mins before finished cooking with reserved barbecue sauce or use to serve with it.

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Ali

Ali blogs about cooking, blogging tutorials and kid activities at Jam Hands.

12 Responses to “Spicy Chicken & Bacon Diablo Skewers”

  1. #
    Wanda McHenry — July 13, 2013 at 7:29 am

    They look absolutely declicious, I just printed the recipe out and it’ll be going on my weekly menu!

    [Reply]

    • Mom Spark replied: — July 15th, 2013 @ 11:11 am

      Great to hear, Wanda!

      [Reply]

  2. #
    Patty — July 17, 2013 at 10:38 am

    FYI small typo in the recipe – “When ready to assemble, *was* and slice…”
    They look amazing!

    [Reply]

    • Mom Spark replied: — July 17th, 2013 @ 11:55 am

      Thank you! Just edited it. :)

      [Reply]

  3. #
    Betsy — September 29, 2013 at 1:14 pm

    Any ideas for a revision for those of us who don’t like jalapenos? They look so good, I would hat to miss out!

    [Reply]

    • Betsy replied: — September 29th, 2013 @ 1:15 pm

      sorry I mean: I would hate to miss out…

      [Reply]

    • PW replied: — October 6th, 2013 @ 10:09 pm

      Try using New Mexico chilis (aka Anaheim chilis) . They are available late summer/early fall. Larger than jalapenos but milder and will better accommodate the size of a chicken tender.

      [Reply]

    • Christina replied: — November 14th, 2013 @ 12:58 pm

      For the people who are not able to tolerate spicey food at all, I would recommend using red bell peppers.

      [Reply]

  4. #
    Dayna — December 9, 2013 at 10:11 am

    I am excited to try this recipe, we will be trying it with banana peppers because that’s what I got from my co-op. :) I’ll let you know how it goes.

    [Reply]

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