Cut the chicken breasts into 4 pieces per breast. Place in a plastic bag and add enough rub to coat all the pieces. Place in refrigerator for a few hours. (any other rub or seasoning is good. Montreal steak seasoning is good. Cavendar’s All Greek Seasoning is awesome)
Cut the top off of the jalapenos, cut in half length-wise, and remove seeds and veins
(suggest wear plastic gloves, and deseeding is easiest using a spoon under running water)
Slice onions into medium sized slices that are about the width of the jalapeno
Take one piece of chicken, 1 or 2 slices of onion, and place in between the jalapeno. Wrap with bacon, and use 2 or 3 toothpicks to secure. (most likely the chicken will be bigger than the jalapeno. That’s ok)
Cook on a grill. If possible place jalapenos so they are not over the direct flame as flare-ups will most likely happen due to the grease from the bacon. I tend to cook them at a lower heat for a longer period of time to ensure the chicken is cooked (200-220 degrees, 30 to 40 minutes). I gauge by the bacon as to when they are cooked. Generally when the bacon is cooked through and the fat has cooked off and the bacon is crisp, they should be done.