3 large chicken thigh fillets
1 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of cayenne
1/4 teaspoon of chili powder
1/2 teaspoon of dried thyme
1/2 teaspoon of dried tarragon
1/2 teaspoon of dried chives
2 to 3 bacon rashers
6 cocktail-sized bamboo skewers
Cut each fillet into six portions, each about two inches square. Season with salt, pepper, cayenne and chili powder. Add the thyme, tarragon and chives. Mix well. Place in a covered container and allow to marinate in the fridge for about 30 minutes. Preheat the oven to 375F. Cut the bacon rashers into four-inch lengths. If they are wider than the chicken pieces, trim them so that they are a bit narrower than two inches. Wrap each piece of chicken with bacon. Thread three pieces of bacon-wrapped chicken into each skewer. Bake or broil at 375F for 15 to 20 minutes or until nicely browned. DO NOT overcook to prevent the chicken from turning dry. Serve as an appetizer or as a main course with rice. Cole slaw on the side is a great addition.
bacon recipe courtesy of: CASA Veneracion, February 2, 2012
