We were in Austin last month and we ate at a place called The Oasis. The view overlooking Lake Travis was gorgeous. If you are ever in town, it’s a must see. I had the Chicken Diablos off the menu and my tastebuds fell in love. I decided to do my best to recreate them tonight for dinner. I got pretty close, if I do say so myself.
What you’ll need
3 boneless chicken breasts
bacon cut in halves or thirds depending on size of strips
jalapeños halved and sliced into strips and then cut in half again (you’ll want each piece to be about 1/2 inch long)
3/4 cup sweet bbq sauce
2 tablespoons of brown sugar
toothpicks
Hammer, beat, pound (whatever the proper term is for this) the chicken out until its about 1/2 inch thick. Cut into small, a little larger than bite sized pieces. Wrap the chicken around a strip of jalapeño and then wrap bacon around the chicken. Secure with a toothpick. Place on cookie sheet and bake at 375 until bacon is crisp. In a small bowl, add bbq sauce and 2 tablespoons of brown sugar. Mix well and brush over chicken. Return to oven for an additional 5 minutes. Serve with left over bbq sauce for dipping.
View from our table
Leave a Reply