2 large boneless skinless chicken breasts
2 cups papaya juice
1 teaspoon granulated garlic
salt and pepper to taste
6-7 slices of peppered bacon
1- 5oz can water chestnuts (sliced)
1 bag of large spinach leaves
Party picks or toothpicks
Place the chicken in a zip seal bag with the papaya juice. Place the bag in a bowl and marinate in the refrigerator for 3-6 hours.
Sprinkle the garlic and salt and pepper on both sides of the chicken breasts and grill at 400 degrees for 5-6 minutes on one side and 1-2 minutes on the other; remove from heat and cover with foil.
Fry the bacon till almost crisp; remove and drain on paper towels.
When ready to assemble: cut the chicken and bacon into bite size pieces. Stack 2-3 spinach leaves on top of each other and place one water chestnut, a piece of bacon and a piece of chicken in the middle; skewer onto a party pick; repeat.
Before serving drizzle the hot sauce over each bite or set the sauce to the side and allow each guest to add their own.