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This Jalapeno Chicken Popper recipe is a great way to change up an ordinary chicken recipe into something unexpected.  You have all the elements of a traditional jalapeno popper that is rolled in a deliciously tender and juicy chicken breast all wrapped in bacon.  Seriously, could it get any better?  The seasoned bacon adds more tenderness to the chicken as the fat renders off, adding flavor and crunch with each bite.  

Step 1: Simple steps to make the perfect Jalapeno Popper.

Jalapeno Poppers

First you need to remove the seeds from the jalapenos.  This will help reduce the heat as well as make space for the filling. Slice off the tip with the stem and scoop out all the seeds.

For the filling you can go 2 ways.  Make your own creamy stuffing or purchase ready made dips.  There are a ton of great options to choose from like spinach artichoke, spinach and parmesan and more.  

For this recipe I decided to make a simple stuffing which included plain cream cheese, shredded sharp cheddar and all purpose seasoning.  Mix the ingredients together and start filling the hollowed jalapenos. To make this part easier, scoop the filling into a ziplock bag, cut off the tip and squeeze out enough to fill the entire pepper.

Dad’s Seasonings

Must have grillin seasonings!

Step 2: How to grill the perfect Jalapeno Chicken Popper.

Stuffed Chicken Breast wrapped in bacon

Butterfly a chicken breast across the middle.  For thicker breast pieces, I recommend pounding them with a mallet to slightly thin them. Season the inside with all purpose seasoning.  Place the stuffed jalapeno pepper in the middle of the butterflied chicken breast and roll the meat over the pepper covering it whole.  Next, wrap strips of thin bacon around the chicken and close the edges with a toothpick.  Season the outside with more all purpose seasoning and these stuffed chicken breasts are ready to hit the grill.

Preheat the grill to 350 degrees and set for indirect heat.  Place the jalapeno chicken poppers on a wire rack and place them on the grill for 45 minutes or until the internal temp of the chicken reaches 165 degrees. 

Remove it off the grill and let it rest for 5 minutes.  When slicing down the middle, you should have the crispiness of the bacon, tenderness of the chicken and gooeyness from the creamy jalapeno stuffing.  Enjoy!

Grilled Jalapeno Chicken Popper
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5 from 1 vote

Jalapeno Chicken Popper

This Jalapeno Chicken Popper recipe is a great way to change up an ordinary chicken recipe into something unexpected.
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 3 People

Ingredients 

  • 3 Large chicken breast
  • 3 Large jalapenos
  • 1/2 cup Cream cheese
  • 1/4 cup Shredded sharp cheddar
  • 4 tbsp All purpose seasoning
  • 9 strips Bacon

Instructions 

  • Slice off the tip of the jalapeno with the stem and scoop out all the seeds.
  • In a bowl, add cream cheese, shredded cheddar cheese and 1/2tsp all purpose seasoning. Mix ingredients together.
  • Scoop the filling into a ziplock bag, cut off the tip and squeeze out enough to fill the entire pepper.
  • Butterfly a chicken breast across the middle.  For thicker breast pieces, I recommend pounding them with a mallet to slightly thin them. Season the inside with all purpose seasoning.
  • Place the stuffed jalapeno pepper in the middle of the butterflied chicken breast and roll the meat over the pepper covering it whole. 
  • wrap strips of thin bacon around the chicken and close the edges with a toothpick.  Season the outside with more all purpose seasoning and place on a wire rack.
  • Preheat the grill to 350 degrees and set for indirect heat. Grill the stuffed chicken for 45 minutes or until the internal temp of the chicken reaches 165 degrees. 
  • Remove off the grill and let it rest for 5-10 minutes.
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About Maciek

I make easy meals that anyone can replicate at home. I’m not a professionally trained chef, just your average guy that likes to fire up the grill. So follow along and see what’s cooking today!

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Recipe Rating




1 Comment

  1. 5 stars
    I’ve made this several times and it’s a family favorite for sure. For folks that don’t love spicy, you can sub the jalapeño out for some red pepper. Equally as delicious for someone who can’t handle the tiny amount of kick a jalapeño packs. I usually grill but it works fine to cook raised on a small pan in the oven. When I’ve cooked it in the oven I find myself kicking up the heat to 400 at the end and cooking for an extra 5 minutes.