1 container creamy jalapeño salsa,plus more for drizzling
Juice of 1/2 lemon
Pinch of cayenne pepper
Freshly ground black pepper
1 lb. chicken breasts, cut into 1" chunks
16 slices bacon
1 c. cherry tomatoes
Chopped chives, for garnish
1) Heat grill to medium. In a medium bowl, stir together ready creamy jalapeño,lemon juice, and cayenne. Season with salt and pepper. Add chicken and toss until coated.
2) Assemble skewers: Start with a piece of bacon. Add a piece of chicken, then weave bacon back over the skewer. Add a cherry tomato and weave bacon back over skewer. Repeat, using two pieces of bacon per skewer. Season skewers with salt and pepper.
3) Lay a piece of foil down on grill and add skewers. Grill, turning occasionally, until chicken is no longer pink and bacon is cooked through and crispy, 8 minutes per side.
4) Drizzle skewers with creamy jalapeño and garnish with chives.