Mary Beth Kojis, Sales Manager with Southern Bar-B-Que Sauce

Southern’s Spicy Chicken Poppers with Sweet Saucy Glaze

Southern’s Spicy Chicken Poppers with Sweet Saucy Glaze

• 1 lb Sliced Bacon
• 1 ½ lbs Boneless/Skinless Chicken Breast
• 1 C Southern Original BBQ Sauce
• ½ C Steen’s Cane Syrup
• 1 C Extra Virgin Olive Oil
• ¼ C Balsamic Vinegar
• 1 Med. Onion
• 1/3 C Jalapeno Slices
• 12 oz Pepper Jack Cheese
• Southern All-Purpose Seasoning
• Makes about 18 Poppers

Prepare Olive Oil Marinade:
Combine Olive Oil and Balsamic Vinegar in a bowl, stirring vigorously until mixed.
Cut chicken breasts into ½ strips, getting about 6 strips per breast. Lay flat on a cutting board and lightly tenderize. Season chicken, place chicken into Olive Oil Marinade allowing to chill at least 2 hours prior to grilling.

Southern’s Sweet Saucy Glaze:
Ina quart sauce pan, add (1) Cup of Southern’s Original BBQ Sauce and ½ Cup of Steen’s Cane Syrup. Simmer on low heat, stirring often for about 30 minutes. DO NOT ALLOW TO BOIL. Keep at a simmer.

Method:
In the microwave, heat the pack of bacon for approximately 3 minutes, to give firmness to the bacon when wrapping. Peel the onion and cut into wedges. Cut the bacon strips in half. Slice the cheese into thick slices, like long cubes.
On a clear surface, lay the bacon flat, followed with a chicken strip. Place a cube of cheese in the middle of the chicken strip followed by a couple of jalapeno slices and finish up with a few onion wedges. Wrap the chicken around the stuffings followed by the bacon. Secure the bacon wrap with a toothpick running through the entire popper.
Preheat the gas grill to 275 degrees. Place Poppers on the grill and allow to cook for approximately 15 minutes. About 7 minutes into cooking, top the popper with about a TBSP of Southern’s Sweet Saucy Glaze. Add more if desired.
Soak your toothpicks for about 30 minutes prior to grilling will help to prevent the toothpick from burning on the grill.

Enjoy!