Grilled Jalapeño Popper Chicken
This Grilled Jalapeño Popper Chicken blends tender chicken, spicy jalapeños, creamy cheese, and smoky bacon for a perfect weeknight grill session.
Equipment
- 1 Mixing bowl Small and medium
- 1 Cutting board Large
- 1 Meat mallet
- 1 Grill Outdoor or Weber Searwood XL
- 1 Grill-safe brush For BBQ sauce
Ingredients
For the Rub
- 2 tablespoons coconut sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
For the Cream Cheese Filling
- 4 ounces cream cheese softened
- 2 tablespoons rub mixture
- 1 cup shredded medium cheddar cheese Tillamook preferred
For the Chicken
- 4 jalapeños medium sized
- 4 boneless skinless chicken breasts
- 8 slices bacon
- ½ cup BBQ Sauce
Instructions
Instructions
- In a small bowl, combine all of the rub ingredients. Set aside.
- In a medium bowl, combine the cream cheese, 2 tablespoons of the rub, and the shredded cheddar. Mix until well combined.
- Cut tops off jalapeños and slice lengthwise. Scoop out seeds and set aside.
- Slice chicken breasts open lengthwise without cutting all the way through. Pound into ¼-inch thickness.
- Stuff sliced jalapeño and ¼ of cream cheese mix into chicken. Close, season with rub, and wrap with 2 slices of bacon. Secure with toothpicks.
- Heat grill to medium (350℉-375℉). Grill chicken ~6 minutes per side or until bacon is rendered and chicken cooked. Adjust heat if flare-ups occur.
- Reduce heat to low. Brush BBQ sauce on both sides and cook an additional 3–4 minutes.
- Remove chicken from grill, rest 4 minutes, remove toothpicks and serve.
Notes
Serve with your favorite grilled vegetables or a fresh green salad for a full summer meal.
