Moist and flavorful, this dish is a hit for those who love jalapeño poppers. The marinade ensures the chicken stays juicy on the grill, and its sweet tang provides a nice contrast to the bacon and heat of the pepper. When grilling, make sure to start with the side that has the loose bacon ends, as it will help adhere the bacon to the chicken.
3/4 cup teriyaki sauce
3/4 cup Italian salad dressing
1/2 cup packed brown sugar
12–14 boneless, skinless chicken tenders
12–14 slices jalapeño pepper
12–14 slices bacon
1. Whisk together teriyaki sauce, salad dressing and brown sugar until sugar is dissolved.
2. Place chicken tenders in a bowl or 1-quart baking dish. Pour marinade over the chicken and turn chicken to coat thoroughly. Cover and let marinate in a refrigerator at least 2 hours or overnight.
3. When ready to cook, prepare grill for cooking over a medium flame. Place one slice of jalapeño on top of each tender, then wrap a slice of bacon around the length of the tender.
4. Grill bacon-wrapped chicken tenders 6–7 minutes on each side, until they reach a temperature of 160 degrees and juices run clear when cut into.