Ingredients:

  • 1 liter cold water
  • 60g kosher salt
  • 50g brown sugar
  • 2 cloves garlic, smashed
  • 20 whole dove breasts, cleaned and removed from bone
  • 10 slices thin-cut bacon, halved
  • 5 large jalapeños, deseeded and cut into slivers
  • 225g cream cheese, softened
  • 5g smoked paprika
  • 2g garlic powder
  • 60ml maple syrup
  • 15ml apple cider vinegar

Instructions:

  1. Prepare the brine by combining cold water, salt, brown sugar, and smashed garlic. Submerge the dove breasts for 2 to 4 hours. Remove and pat extremely dry with paper towels.
  2. In a small bowl, mix the softened cream cheese, smoked paprika, and garlic powder until smooth.
  3. Assemble the poppers: Smear a teaspoon of the cream cheese mixture onto a jalapeño sliver, place a dove breast on top, and wrap tightly with a half-slice of bacon. Secure with a water-soaked toothpick.
  4. Cook using your preferred method: Grill over medium-high heat for 4-5 minutes per side; Bake at 200°C (400°F) on a wire rack for 15-18 minutes; or Air Fry at 190°C (375°F) for 10-12 minutes.
  5. Whisk maple syrup and apple cider vinegar together. Brush the glaze over the poppers during the final 2 minutes of cooking until caramelized.