Yield: 24 Poppers

Prep Time: 25 Minutes

Total Time: 37 Minutes

Ingredients

• 6-7 medium-sized jalapeño peppers
• 3 lb chicken tenders, pounded flat
• Juice from 2 limes
• 2 Tbsp olive oil
• ⅓ cup soy sauce
• ⅓ cup Nate’s 100% Pure Honey
• 4 cloves garlic, minced
• 8-10 skewers (If using bamboo, make sure to soak them.)

Add Nate's Honey to your cart

Preheat grill (or preheat oven to 425 °F). Slice peppers into 1-inch disks and remove seeds.

Combine all remaining ingredients in a large ziplock bag. Seal and coat the chicken well. Allow to marinate for at least 10 minutes.

Wrap each pepper disk with a chicken tender and thread onto a skewer. Each skewer will hold 3-4 poppers. Grill (or roast on a baking sheet) for about 12 minutes, turning once to ensure it’s evenly cooked. Make sure the chicken is no longer pink.

Serve hot or at room temperature.