I used boneless skinless chicken breast and cut them in half longways. Then brined them overnight in a jalapeno pepper brine.
NOTE: Prep time does not include brining.
I drained them and wiped with a paper towel, then seasoned with McCormicks BBQ seasoning.
Then I wrapped a slice of bacon around them and secured both ends with toothpick, re-seasoned them, and drizzled BBQ sauce over them.
If you love heat, roast some jalapenos in the oven or on the grill. When cooled, slice in half and remove seeds, or do this before roasting. Remove skin and place halves on top of chicken strips, then wrap with bacon.
I turned one side of my grill on and left the other off. I seared them on the hot side, and then moved them to the unlit side and cooked with indirect heat, turning and basting them with sauce about every ten minutes. I cooked them at 350° for about 35/40 min. Chicken should reach an internal heat of 185° Cook time may vary from grill to grill and size of chicken strip.