I just breast them out. Wash them and pat dry. On the cavity on backside of the breast I put some cream cheese, a jalapeno slice, and sprinkle some sage. Wrap it in a half-strip of bacon and stick a toothpick through it (it pushes easily through the breast bone that splits the breast). Put on med hot grill for about 15-20 minutes until bacon is pretty done. Remove and let it cool just a few minutes. I like it medium rare but not bloody. I only killed six the other day. I grilled them Sunday night and they were delicious.
I like the idea of taking the meat off the bone first and wrapping them as described but I'm just not motivated enough to do that much work!
Dr. B
I do just what you said but do run a filet knife down the breastbone to make two boneless pieces. Half a jalepeno, core it and fill with cream cheese and wrap in bacon. Can’t cook them fast enough to keep up with the hands grabbing them. Mighty fine eating.
