Brochette de Cuisses de Poulet Farcies
This is something I created for the first time in the summer of 2007.First I marinate the boneless, skinless chicken-thighs in olive oil, garlic, cilantro and the right white wine.
Jalapenos are halved, and stuffed into the chicken-thighs.
Bacon is wrapped around these babies and then they're skewered. Onto the low heat.
I took this photo of the grill at my grandparent's home in Portugal. My grandmother's brick oven is the centre of her kitchen, and a great many good things have come out of there over the years.
