Shelly's Recipe

CHICKEN DELIGHTS

Category: Poultry I

12 Chicken thighs, skinned, boned
1 envelope ranch salad dressing mix
2 pickled jalapenos, cut into 12 thin slivers
12 slices thinly sliced smoked bacon
1 1/2 - 2 cups barbecue sauce

Rinse chicken and pat dry. Coat chicken with salad dressing mix. Make 1 slit with sharp knife in each thigh; insert 1 jalapeno sliver into each slit. Wrap each thigh with 1 slice of bacon; secure with wooden pick. Arrange in nonreactive dish. Pour barbeque sauce over chicken, turning to coat.

Marinate, covered, in refrigerator for 1 hour or longer, turning occasionally. Arrange chicken on grill rack in covered grill. Grill over medium-hot coals until bacon is crisp. Smoke with lid down until chicken is cooked through, turning occasionally. May glaze with additional barbeque sauce if desired. Serves 12