Gently flatten the chicken breast tenders (or cut the breast into equally sized strips). Mix “Tequila Sunrise” with a little olive oil and lightly brush the chicken with it.
Lay a slice of bacon on a cutting board, place the chicken on top, add half a slice of cheese, and carefully roll everything up. Repeat with the remaining ingredients, securing two rolls per skewer.
Cook over indirect heat at about 160–200°C until the internal temperature reaches around 72°C. Shortly before the end of the cooking time, glaze with a mixture of sweet chili sauce and maple syrup.
Tip: For extra flavor, add a splash of tequila to the glaze.
