Hibachi Grill Chicken Jalapenos

I found this tasty little recipe online the other day and had to try it out on the hibachi grill immediately. It’s fun, it’s easy, and it’s got a spicy kick!

The original recipe called for chicken breast and cubed sirloin. I omitted the sirloin and just stuck with chicken and it turned out fantastic. I also did the first batch with turkey-bacon (trying to healthy-it-up some) and don’t recommend it. If you get the chance to try this recipe out, I’d suggest sticking with real bacon, or omitting it all together if you really want to cut-the-fat-out.

One quick mention if you’re not accustomed to cooking with hot peppers, you want to be careful to avoid touching your face or eyes until you have washed your hands. Wearing gloves is recommended by most people.

Ingredients

• Boneless, skinless chicken breast (1 – 2 pounds)
• Jalapenos
• Bacon strips
• Garlic Cloves, minced (3 should do it)
• Red pepper flakes (1 tsp)
• Pineapple juice (1/3 cup)
• Canola oil (1/2 cup)
• Soy sauce (1 tsp)
• Toothpicks or skewers (if using toothpicks, be sure and presoak them in water)

Directions

Hibachi Chicken Marinade

1. Create a marinade by whisking the canola oil, minced garlic, soy sauce, pineapple juice, and red pepper in a large mixing bowl until well blended.
2. Prepare the chicken by trimming any fat and cutting into strips.
3. Place the marinade and chicken into a zip-lock bag, close tightly and shake well to ensure the chicken is completely covered.
4. Allow the chicken to marinade for at least 1 hour (overnight is best).

Prepare For The Hibachi Grill

1. Cut the jalapeno peppers in half, lengthwise and remove all seeds and membrane.
2. Place 1 half of the jalapeno on each strip of bacon.
3. Place 1 chicken strip in/on each jalapeno pepper half.
4. Place the second half of the jalapeno onto of the chicken breast strip.
5. Wrap bacon strip around the pepper and secure with toothpick or skewer.

Grill It

1. Prepare the hibachi grill
2. Cook on medium heat over the grill for around 20 minutes, turning every 5 minutes or so.
3. When finished, the juices from the chicken should run clear and the bacon should be crisp.