In a bowl combine the first six ingredients and mix well. Remove the tops of the jalapenos and remove the seeds using a corer. Place jalapenos in the rack. Add half the chicken mixture into a zip top plastic bag and cut a small hole in the corner. Using zip top bag as a pastry bag squeeze chicken mixture into each jalapeno. Wrap each jalapeno with 1/2 strip of bacon and secure with a toothpick. Place the rack of peppers on the grill and cook at 350 degrees for 20 to 25 minutes.
Check the internal temperature of the chicken with an instant read thermometer, it should read 165 degrees. Remove from grill and allow to cool.
Serve with blue cheese or ranch dressing for dipping.
If you do not have a jalapeno grilling tool, you can simply slide the jalapeno by slicing it on one side. If you do not like your peppers too hot, you can remove the seeds. Removing the seeds from the peppers will help remove some of the heat. Spoon in about 1 to 2 teaspoons of the chicken mixture in the pepper. Wrap it closed by wrapping the bacon around the pepper. Pierce the bacon wrapped jalapeno pepper onto the metal skewer, each skewer can hold several peppers. Lay the skewers over a 9 x 13 inch baking dish. This will have the peppers upright, and all of the bacon grease will drip away from the pepper.