2014′s Week #13 Winner: Sriracha Bacon Chicken Bites

Kristen Behrens from Palatine, IL

Ingredients:
4 boneless, skinless chicken breast fillets
1/2 cup canola oil
2 tablespoons lime juice
2 tablespoons Sriracha sauce
1 lb bacon
1 cup brown sugar
1/2 cup of cream cheese
1/2 cup of shredded cheese
20 pickled jalapenos

Directions:
1. Whisk together canola oil, lime juice and Sriracha sauce and pour into a gallon sized plastic bag
2. Cut the chicken into 1 inch cubes and add it to the bag. Once all of the chicken pieces are in the bag, turn the bag to coat the chicken with the marinade and place in the fridge for about 1 hour, turning after half an hour
3. Mix cream cheese and Cheddar cheese together in a bowl until evenly blended
4. Take 1 pound of bacon and cut each slice into three pieces. Plop a teaspoon of cheese and one pepper on each piece of bacon and wrap each piece around the chicken pieces and secure with a wooden toothpick
5. Coat the bacon wrapped chicken in brown sugar and place on a greased broiler rack and pan. For extra heat, brush bacon with Sriracha before coating it with brown sugar
6. Bake at 350 degrees for 30-35 minutes rack in the middle position. Then, open the oven door slightly and broil for the bacon chicken bites until the bacon is crispy, turning the chicken every couple of minutes to prevent burning. I broil these bacon chicken bites on high, rack in the middle position, for a total of 9 minutes and turned the chicken 3 times. Be sure to watch carefully because ovens vary and food can burn quickly while broiling
7. Leave the toothpicks in the Sriracha Bacon Chicken Bites and place them on a tray to serve at your tailgate!