The southern Indian spices and the fresh herbs of the north are combined in this central Thai recipe for green curry paste. With this recipe, you can produce a large quantity of curry paste that can last in the fridge for a few weeks and be used to make numerous batches of curry. Fresh curry paste always improves the flavor of your curries over manufactured pastes with preservatives.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 10 chicken bombs |
Ingredients
- 5 (4 ounce) skinless, boneless chicken breast halves
- salt and freshly ground black pepper to taste
- 1 ¼ cups shredded Monterey Jack cheese
- ½ (8 ounce) package cream cheese
- 5 jalapeno peppers, halved and seeded
- 30 slices bacon
- roasting string
- ½ cup barbecue sauce, or to taste
Instructions
- Preheat a gas grill for medium heat (350 degrees F (175 degrees C)), or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
- Slice chicken breasts in half lengthwise. Transfer to a resealable plastic bag, seal, and pound to 1/4-inch thickness with a meat mallet. Season with salt and pepper.
- Mix Monterey Jack cheese and cream cheese together in a bowl. Fill jalapeno halves with cheese mixture, using about 1 tablespoon in each one.
- Place 1 stuffed jalapeno with the cheese side down in the middle of each chicken breast half; fold into a pouch. Wrap each chicken breast completely with three pieces of bacon. Tie 4 ways with roasting string.
- Cook on the preheated grill over indirect heat, turning every 5 minutes and basting with barbecue sauce, until juices run clear, about 30 minutes.
- Some family members enjoy a whole stuffed pepper in place of the half inside the chicken.
- We normally cut the string as soon as the bacon shrinks to the chicken. Make sure you continue to baste with the barbecue sauce.
- If you like to cook them in the oven, bake at 375 degrees F (190 degrees C) for 30 minutes or until chicken is done. Baste a couple times with the barbecue sauce and finish under the broiler to set the barbeque sauce.
- Another option is to bake them at 400 degrees F (200 degrees C) without barbeque sauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 375 degrees F (190 degrees C), change pans to lose some of the bacon fat, cover with barbeque sauce, and and finish baking/broiling.
Nutrition Facts
| Calories | 323 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 0 g |
| Protein | 26 g |
| Saturated Fat | 9 g |
| Sodium | 932 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Holy smokes, these are so good! The bacon keeps the chicken nice and moist. We followed one of the optional instructions and baked them in the oven first at 400 degrees to crisp up the bacon and then at the 375. They did take a lot longer to get to cook, but it was worth it. The longer cook time could be do to the size of our bombs. I used toothpicks in lieu of cooking twine. I also placed a cooling rack on top of a baking sheet to allow the grease to drip. I made one with an actual stuffed jalapeno and two with jalapenos chopped into the cream cheese spread. We preferred the jalapenos chopped into the cheese spread. I also added garlic and onion powder, salt and pepper into the cream cheese spread. We will make these again!!
These are excellent! No need to change a thing.