Grilled Jalapeño Popper Chicken (Bacon-Wrapped & Stuffed)
This grilled jalapeño popper chicken is made with chicken breasts stuffed with a creamy cheese and jalapeño filling, wrapped in bacon, and cooked on the grill until perfectly juicy. A flavorful, low-carb dinner that’s perfect for summer grilling.
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!
Video
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
Calories: 525kcal | Carbohydrates: 5g | Protein: 38g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 145mg | Sodium: 836mg | Potassium: 667mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 462IU | Vitamin C: 10mg | Calcium: 156mg | Iron: 1mg
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