A guy on another forum by the name Lawn Ranger has been posting these up lately. They reminded me of an appetizer called Crazy Wings at a place called George's Bar in Waco (if you know Pat Green, you've heard the song about the place) that I may have gone to from time to time back in my college days. 'Cept they fry theirs and LR does his on the grill. I thought I'd give them a shot. Here were the raws. I used chicken tenders instead of chicken breasts cuz I'm lazy and didn't feel like cutting them up. Totally forgot that you have to remove the tendon from a tenderloin and that made it just about as much work.
The chicken was wrapped around a hunk of Monterrey Jack and pickled jalapeno slices, then wrapped in bacon. Then it marinated in 1 cup of Chardonnay, 2/3 cup of oil and some salt and pepper for 1 hour or so. I set up the grill with the Adjustable Rig for a raised direct cook at 400F.
A little while in, cheese oozing out.
Plated up with some Brussel sprouts.
Even though I think mine could use some work, they came out really good. You could definitely taste a hint of wine from the marinade. Unfortunately, my horrible wrapping job allowed a lot of the cheese to melt out. I think next time, I'll wrap the bacon perpindicular to the way I rolled the chicken up to block those big holes I had. I'll probably also go with chicken breasts, cut them smaller and make them more bite sized. Think appetizers instead of meal sized. And I think I'll do them indirect. There was a lot of dripping down onto the coals resulting in a ton of smoke during this cook. Definitely gonna work on these and get them perfect, but LR is onto something here.