This one’s going to go quick, so buckle up and hold on…
Start with two large, boneless, skinless chicken breasts, a red bell pepper, 6 slices of bacon and one jalapeno.
Cut the bell pepper and the breasts into six “finger” size slices and place the chicken slices inside of the pepper slices.
Season the chicken with kosher salt and pepper on both sides, slice the jalapeno into 18 discs and place three discs on top of each chicken finger. (Instagram Photo)
Wrap each finger in bacon making sure to envelop each jalapeno disk and employ the “double tuck” technique. This is where you tuck the bacon at the start and at the finish. The first tuck is easy and the second one a bit more difficult, but you can do it because you are a Culinary Ninja! The reason we do this is so that the bacon doesn’t unravel on the grill. In this pic, you can see how each jalapeno disk is cinched up tight for cooking. These little puppies have a lot to offer, but not if they fall between the grates of the grill 😉 Take Note!
Season the fingers with a little more kosher salt and pepper (as seen above), then head out to your preheated grill. Place them, tucked side down at first, in order to seal the deal and keep the bundle intact.
Rotate the fingers occasionally to ensure that the bacon becomes crisp on all sides. If you need to use a thermometer to tell that they are done (165°F), then use one, but they should be done just at the time that the bacon is crisp on all sides. If you have a piece of Sockeye salmon in your fridge, throw that on the grill too…
When the fingers are grilling, mix up some sweet chipotle mayo by combining 3 tablespoons of Massie Mayo with 1 teaspoon of honey and 1 teaspoon of pureed chipotle. Mix it up in a bowl and it will look like this…
When the fingers are done and bacon is crisp all around, remove them from the grill and bring them to your Paleo Counter. Place a few on a plate, drizzle them in a circular motion with the mayo, and garnish with a chiffonade of cilantro. It should look something like this…
Smile because you are a Culinary Ninja. Then, grab a fork, a knife, a shot and a cider and belly up to your Paleo Counter for a feeding sesh.
You guys rock! Thanks for being patient with me with the release of the new site. We have had some technical difficulty this week, which has limited my ability to post. I think we have things moving in the right direction and I’ll do my best to publish three posts each week for the next two weeks.
I leave next Thursday for the Alaskan Culinary Adventure and we’ll be off the grid for five days. Crazy, eh? In my world, the new black is leaving my phone at home. We are heading north into the Sierras right now and my phone is going to stay home. I encourage you to do the same. You’ll be alright without it and you might actually make eye contact with someone who you are spending time with. Go figure!
Have a great weekend and do your best to…
“Keep It Paleo!”
“Kickin’ Like Van Damme” Bacon Wrapped Chicken Fingers
“Keep It Paleo!”
2 Large chicken breasts when they are cooked weigh about 10oz. With 1 block of chicken weighing 1oz, we have 10 blocks of protein from chicken
Each block of protein from bacon totals 3 slices of bacon. So since we have 6 slices, we have 2 blocks from bacon.
We are using 1 bell pepper and 1 jalapeno. We will combine these in our measurement to get one carbohydrate block. 2 Cups or raw peppers equals one block.
Fats: We have 18 Fat blocks from the Massie Mayo. 1 Teaspoon of mayo equals 3 blocks, therefore with three tablespoons we have 18 blocks total.
½ teaspoon of honey equals on carb block. We are using 1 teaspoon in this mayo, therefore we have 2 blocks of carbs from honey.
Each chicken strip has 2 protien blocks and a small amount of carbs. When you add the mayo, you will be adding blocks quickly. Remember, for every teaspoon of the mayo, you are adding three fat blocks.