Instructions: Dust chicken with Tonys and place in gallon zip lock baggie with marinade and Tabasco Pepper Sauce. Be sure all surfaces are coated.

Trim asparagus spears to a uniform length of 5 or 6 inches. You want them to be slightly longer than the width of the chicken thighs. Break onion rings so they are the same lengths as the asparagus. Lightly dust the vegetables (jalapenos, onions and asparagus) with the Tonys and place in a separate gallon zip lock baggie with soy sauce. You can prepare the chicken and vegetables a day ahead so everything marinades a day before you cook.

Assemble the Rollups by placing a piece of marinated chicken on a flat surface. Place 4 asparagus spears, 2 or 3 pieces of each color onion and a quarter of jalapeno pepper on the chicken. Roll up and wrap with a slice of bacon and secure with a wooden toothpick. Dispose of used marinade.

Preheat a 12-inch Dutch Oven with 8 to 10 charcoal briquettes under the oven and 16 to 18 on top. Heat the other 4 slices of bacon for the grease and add the Rollups. Turn chicken and rotate oven 1/4 turn on the coals and the lid on the oven every 15 or 20 minutes until done, about an hour.

Arrange rollups in center of oven and cover with cheese. Return lid and let stand for 5 more minutes. Serve while hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.