We have been serving up our amazing grilled jalapeño poppers as a classic appetizer for backyard cookouts and game day for years and knew it was time to bring this bold flavors to our dinner table! You are going to absolutely love this bacon wrapped jalapeño popper chicken recipe that can be enjoyed with all your favorite side dish recipes. A new family favorite that we will be making again and again!
Looking for More Recipes with these Flavors?
If you love them as much as we do, you definitely need to try our Jalapeno Popper Dip!
Key Ingredients
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- softened cream cheese & sharp cheddar cheese – the cream cheese filling that stuffs the jalapeño halves.
- green onions – added for that delicious mild onion flavor and a pop of green color to this easy recipe.
- onion powder, garlic powder, salt and pepper – simple seasonings that always hit the spot!
- fresh jalapenos – simply remove the seeds and membranes to keep them at a mild spice level.
- boneless skinless chicken breasts – to make these easier to wrap, easily learn how to butterfly a chicken breast.
- bacon – everything is better with some bacon and this recipe is no exception!
How To Make Jalapeño Popper Chicken
Step 1: Put the cream cheese mixture in a small bowl and stir to combine. After cutting the jalapeño peppers in half, lengthwise, remove the seeds and membrane. Fill each jalapeño half with some cream cheese mixture.
Step 2: Place one jalapeño popper on one side of a butterflied chicken breast and fold the other side of the chicken breast over the top. Season each chicken breast with a little salt and pepper. Next, wrap each stuffed chicken with three pieces of bacon.
Place the wrapped chicken breasts on a clean, preheated grill. Cook for 18-22 minutes or until the internal temperature of the chicken reaches 165 degrees F (use a meat thermometer). Flip every 5-7 minutes while they cook. Remove and let the jalapeno popper stuffed chicken rest on a cutting board for 5-10 minutes.
Best Ways To Serve Jalapeño Popper Chicken
Since we already have the grill going, we love to keep this dinner simple and serve these juicy chicken breasts with a baked potato on the grill and steamed broccoli. Or it would be great with some creamy mashed potatoes and grilled asparagus. There are so many great side dish recipes that would be great, just pick your favorites!
Storage
Keep leftovers in an airtight container in the fridge for 4-5 days.
Recipe FAQs
- Can I use a charcoal grill? Absolutely! We love using our Weber gas grill but if you prefer charcoal, go for it. Just make sure it is fully warmed up before cooking the chicken.
Other Grilled Chicken Recipes You Might Like
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Follow Us on Social
Ingredients
- 4 oz cream cheese, room temperature (regular or dairy-free)
- 1/2 cup cheddar cheese, shredded (regular or dairy-free)
- 2 tablespoons green onions, chopped
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 2 whole jalapeños, halved with seeds & membranes removed
- 4 boneless, skinless chicken breasts
- 12 bacon slices, do not use thick-cut bacon
Instructions
- Cheese Mixture: Put the 4 oz cream cheese, 1/2 cup cheddar cheese, 2 tablespoons green onions, 3/4 teaspoon onion powder, 3/4 teaspoon garlic powder, 1/8 teaspoon kosher salt, and 1/8 teaspoon ground black pepper in a mixing bowl. Use an electric mixer to fully combine.
- Butterfly Chicken: Use a sharp knife to cut down the middle of each chicken breast, lengthwise. Cut across the breast, but do NOT cut all the way through. There should now be a top and bottom, with one side of the breast still in tact.
- Jalapeño Popper: Fill one half of a jalapeño with some of the cheese mixture (a heaping amount) and then place that in the center of 1 butterflied chicken breast and fold the other side over top of it (so the stuffed jalapeno should be in a little pocket). Continue this process with the other jalapeño halves and chicken breasts.
- Wrap in Bacon: Now use 3 slices of bacon to tightly wrap each stuffed chicken breast. Ensure that there isn't any spots where the filling will be able to run out – even if you have to use an extra piece of bacon.
- Grill Chicken: Preheat an outdoor grill to a medium-high heat (375-450 degrees F). Place the wrapped chicken breasts directly on the clean grill grates and cook for 18-22 minutes or until the internal temperature reaches 165 degrees F (use a meat thermometer). Flip the chicken every 5-7 minutes while cooking. (Note: if you wrap the chicken well and the jalapeno popper filling doesn't ooze out – you shouldn't have too many flare-ups – but keep a water bottle handy just in case).
- Rest + Serve: Carefully remove from the grill, let meat rest for 5 minutes, and serve!
Notes
- Dairy Free: simply use dairy-free cheese and cream cheese alternatives.
- Storage: leftover chicken can be kept in an airtight container in the fridge for 4-5 days.
Nutrition
More Grilled Chicken Recipes You Might Like
Leave a Rating & Comment