Bacon Cheese Chicken

Gently flatten the chicken breast tenders (or strips of equal size).
Mix "Tequila Sunrise" with a bit of olive oil to create a thin marinade and lightly coat the meat.

Place one slice of bacon on the board, top with one piece of chicken and half a slice of cheese. Roll up tightly.

Repeat the process and secure two rolls per skewer (or use toothpicks to hold them together).

Set up an indirect heat zone at 160–200°C (with the lid closed).

Alternatives:
- Oven: 180°C top and bottom heat, on a rack over a drip tray.
- Air fryer: 180°C, in a single layer.

Place the rolls over indirect heat and cook until they reach an internal temperature of about 72°C (usually 18–25 minutes, depending on size and temperature).

Mix sweet chili sauce with maple syrup (optional: add a splash of tequila).

In the last 3–5 minutes, generously glaze and let caramelize with the lid closed. For a bit of crust, finish by briefly kissing it over high direct heat at the end (be careful: sugar burns quickly).

Let the rolls rest for 2–3 minutes, remove them from the skewers, season lightly if needed, and serve hot – for example, with coleslaw, corn on the cob, or grilled vegetables.

- Use a thermometer: Poultry is safe and stays juicy at ≥ 72 °C.
- Cheese that melts well (cheddar, gouda, jack) helps prevent leaking.
- Wrap bacon with a slight overlap; place the seam side down when cooking to keep everything together.