Easy Grilled Jalapeño Popper Chicken Recipe

Here's how I make my favorite dish, Grilled Jalapeño Popper Chicken. It's a simple yet delicious recipe that always impresses my guests. Serves 4, takes 45 mins, gluten free.

Grilled Jalapeño Popper Chicken

Firstly, I gather my ingredients:

Advertisements

Grilled Jalapeño Popper Chicken Ingredients:

  • 4 boneless, skinless chicken breasts
  • 8 ounces cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 4 jalapeño peppers, finely chopped (seeds removed for less heat if desired)
  • 8 slices bacon
  • Salt and pepper to taste
  • Toothpicks (optional)

Next, I preheat my grill to a medium heat, around 350°F to 375°F. While the grill heats up, I prepare the stuffing mixture. I combine softened cream cheese, shredded cheddar cheese, and finely chopped jalapeño peppers in a mixing bowl. This creates a creamy and spicy filling for the chicken.

Now, it's time to prep the chicken breasts. Using a sharp knife, I slice each breast horizontally, creating a pocket for the filling. I make sure not to cut all the way through. Then, I season the chicken with salt and pepper, both inside and out.

With the chicken ready, I stuff each breast with the cream cheese mixture, making sure to divide it evenly among them. This step adds a burst of flavor to every bite.

Advertisements

After stuffing the chicken, I wrap each breast with two slices of bacon. The bacon not only adds a savory element but also helps keep the chicken moist while grilling. If needed, I secure the bacon ends with toothpicks to hold everything together.

Once everything is assembled, I place the stuffed and wrapped chicken breasts on the preheated grill. I close the lid and let them cook for about 6-8 minutes per side. I make sure to flip them halfway through the cooking time to ensure even grilling.

Bacon Wrapped Poppers on a Dinner Plate

As the chicken cooks, the bacon becomes crispy, and the cheese filling melts into gooey perfection. I keep a close eye on them, making sure they reach an internal temperature of 165°F (75°C) before removing them from the grill.

After taking the chicken off the grill, I let it rest for a few minutes. This allows the juices to redistribute, ensuring each bite is juicy and flavorful.

Advertisements

Finally, it's time to serve! I remove the toothpicks and plate the Grilled Jalapeño Popper Chicken. The combination of smoky bacon, spicy jalapeños, and creamy cheese is irresistible. It's always a hit with my family and friends, and I'm sure it'll be a favorite in your household too. Enjoy!