Mexican Chicken with Spicy Bacon

2 serrano chili peppers
2 garlics
Dash ground cloves
Dash cinnamon
4 slices bacon, partially cooked
1 3½ to 4 lbs. whole roasting chicken

Remove steams from peppers. Slit open; remove seeds and ribs. Finely chop
peppers and garlic. Place in small bowl stir in cloves and cinnamon cut
bacon into 1” pieces.

Lift skin layer of chicken at neck cavity. Insert hand, lifting skin from meat
along breast, thigh and drumstick. Using small metal spatula, spread pepper
mixture evenly over meat under skin. Place layer of bacon pieces
over pepper mixture. Skewer neck skin to back. Tie legs securely to tail
with kitchen twine; twist wing tips under back of chicken. Inset meat
thermometer in center of thigh muscle, not touching bone.

Grill chicken, breast-side up over drip pan over medium-hot. Cover grill and
cook about 1 hour or until meat thermometer register 185°.

Garnish with grilled cherry tomatoes and additional Serrano chili peppers, if desired.

Makes 4 servings