Brian Strange introduces us to "Ignacio.”
Grilled White Wings
4 (12-ounce) boneless skinless chicken breast halves
12 good-quality smoked bacon slices, cut in half
Block of Monterey Jack cheese, cut into cubes 1 1/2 in long and 1/2 in thick (~ 1/2 ounce)
24 nacho-sliced pickled jalapeno slices
Thick bamboo skewers, soaked in water for one hour
1 cup dry white wine, such as chardonnay
2/3 cup canola oil
Kosher salt and freshly ground black pepper to taste
Using a sharp, think-bladed knife, cut each chicken breast in half horizontally.
Using a flat meat pounder, pound each breast half into a piece about 8 inches wide and 5 inches long, taking care not to tear the meat. Cut each half into sic strips about 1 inch wide. (The chicken strips should match the width of the bacon slides.) Set aside.
Place a half strip of bacon on work surface. Line up a chicken strip even with the end of the bacon strip nearest you. Place a cube of cheese in the center of the chicken strip, then top the cheese with a jalapeno slice. Beginning at the end nearest you, roll the bacon tightly with the chicken, cheese, and chile, forming a tight roll. Stick a skewer through the roll at the end of the bacon slice. Repeat with remaining ingredients, allowing 3 roll-ups per skewer spaced about 1/2 inch apart. Arrange the skewers in a single layer in a nonreactive baking dish. Set aside.
Whisk together the wine and canola oil; season with salt and pepper. Pour the mixture over the skewerd roll-ups, cover the dish with plastic wrap, and set aside to marinate at room temperature for 1 hour, but no longer.
Heat a gas grill to medium heat, or build a hardwood charcoal fire in a barbecue pit and allow it to burn down until the coals are glowing red and covered by a layer of white ash, about 20 to 30 minutes. Remove the skewers from the marinade and grill until chicken is cooked through and bacon is nicely browned, about 11 minutes on each side, turning once. Serve hot.
Makes 24 roll-ups