Category: grilled chciken recipe

While we are still a month away from #DDGrillWeek2024, I am so excited to kick off grilling season with this Grilled Jalapeño Popper Chicken recipe! It is spicy, sweet, smoky, and creamy — what more could you ask for?

Y’all know I love some spice so when thinking about a new grilling recipe, I knew I wanted to incorporate jalapeños which, of course, lead me to jalapeño poppers. From there, I thought, “Why not stuff it into a chicken breast?” And y’all, this turned out better than I could have imagined.

In this recipe, a chicken breast is butterflied then stuffed with a whole jalapeño that is filled with a cream cheese mixture. Wrap this in bacon then pop it on the grill! At the very end, baste the chicken with some BBQ sauce to add a subtle touch of smokiness and sweetness to the chicken. The final result is something you are going to crave all grilling season long!

Grilled Jalapeño Popper Chicken Ingredients:

• Coconut Sugar 
• Garlic Powder 
• Onion Powder 
• Dried Oregano  
• Chili Powder 
• Kosher Salt  
• Freshly Ground Black Pepper  
• Softened Cream Cheese  
• Shredded Medium Cheddar Cheese: I like Tillamook brand
• Jalapeños 
• Boneless, Skinless Chicken Breasts 
• Bacon  
• BBQ Sauce  

Step-By-Step: Traditional Grill Method

Step one: make the rub:

In a small bowl, combine all of the rub ingredients. Set aside.

Step Two: make the cream cheese filling:

In a medium bowl, combine the cream cheese, 2 tablespoons of the rub, and the shredded cheddar. Mix until well combined.

Step Three: prep the jalapeños

Cut the tops off of the jalapeños and slice in in half lengthwise. Scoop out the seeds and set aside.

Step Four: Prep the Chicken

On a large cutting board, slice the chicken breasts open lenght-wise, without slicing all of the way through the breasts, like a book. Cover with saran wrap and using a meat mallet, pound the chicken so that it is an even ¼-inch thickness.

Step Five: Assemble the Chicken

Place a half of a jalapeños slice on top of one half of the open chicken breast. Top it with ¼ of the cream cheese mixture, top it with the other half of the jalapeños, then close it like a book. Season both sides evenly with ¼ of the rub. Wrap the chicken breast with 2 slices of bacon, securing the ends with toothpicks. Repeat until all chicken breasts are assembled.

Step Six: Preheat the Grill

Heat the grill to medium heat, between 350℉ and 375℉.

Step Seven: Grill the Chicken

Place the chicken on grill, cover and cook until the bacon fat has rendered and the chicken has cooked through, about 6 minutes per side. If the bacon begins to flame up, reduce the heat to medium-low and bring the chicken up to the front of the grill where there is less flame. Cover and continue to cook, checking every 2 to 3 minutes, turning until the chicken is cooked through and the bacon is done.

Step Eight: Baste the Chicken

Reduce the heat to low. Using a grill-safe brush, baste the chicken with the BBQ sauce on both sides and continue to cook on low so that the sauce coats the chicken nicely, another 3 to 4 minutes.

Step Nine: Rest then Enjoy!

Remove from the heat and let rest for about 4 minutes. Remove the toothpicks from the chicken and enjoy!

For the Weber Searwood XL 600 Wood Pellet Grill Method, see below!

Recipe FAQ:

I promise y’all this recipe is worth the assembly! The chicken is so flavorful and is sure to be a hit. Comment below once you try this once!

For more grilled chicken recipes:

Tex-Mex Grilled Chicken

Grilled Sesame Chicken Skewers

Grilled Chili Chicken Tacos with Tomatillo Salsa

Gochujang Grilled Chicken Lettuce Wraps

Print

Grilled Jalapeño Popper Chicken

Gluten-Free 

Total Time 45 minutes minutes

Servings 4

Author Alex Snodgrass

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 softened cream cheese
• 2 tablespoons rub mixture
• 1 cup shredded medium cheddar cheese I like Tillamook brand

For the Chicken:

• 4 medium sized jalapeños
• 4 boneless skinless chicken breasts
• 8 slices bacon
• ½ cup BBQ Sauce

Instructions

Make the Rub:

• In a small bowl, combine all of the rub ingredients. Set aside.

Make the Cream Cheese Filling:

• In a medium bowl, combine the cream cheese, 2 tablespoons of the rub, and the shredded cheddar. Mix until well combined.

Assemble the Chicken:

• Cut the tops off of the jalapeño and slice in in half lengthwise. Scoop out the seeds and set aside.
• On a large cutting board, slice the chicken breasts open lenghtwise, without slicing all of the way through the breasts, like a book. Cover with saran wrap and using a meat mallet, pound the chicken so that it is an even ¼-inch thickness.
• Place a half of a jalapeños slice on top of one half of the open chicken breast. Top it with ¼ of the cream cheese mixture, top it with the other half of the jalapeños, then close it like a book. Season both sides evenly with ¼ of the rub. Wrap the chicken breast with 2 slices of bacon, securing the ends with toothpicks. Repeat until all chicken breasts are assembled.

Grill the Chicken (Regular Grill Method):

• Heat the grill to medium heat, between 350℉ and 375℉.
• Place the chicken on grill, cover and cook until the bacon fat has rendered and the chicken has cooked through, about 6 minutes per side. If the bacon begins to flame up, reduce the heat to medium-low and bring the chicken up to the front of the grill where there is less flame. Cover and continue to cook, checking every 2 to 3 minutes, turning until the chicken is cooked through and the bacon is done.
• Reduce the heat to low. Using a grill-safe brush, baste the chicken with the BBQ sauce on both sides and continue to cook on low so that the sauce coats the chicken nicely, another 3 to 4 minutes.
• Remove from the heat and let rest for about 4 minutes. Remove the toothpicks from the chicken and enjoy!

Grill the Chicken (Weber Searwood XL 600 Wood Pellet Grill Method):

• When ready to grill, set the Searwood XL Weber Grill to 375℉ and preheat with the lid closed.
• Place the chicken directly on the grill grates and close the lid, cook, flipping once or twice, until the bacon is crisp and golden and the chicken is cooked through, 8 to 10 Minutes.
• Using a grill-safe brush, baste the chicken with the BBQ sauce on both sides and continue to cook, with the lid open, so that the sauce coats the chicken nicely, another 3 to 4 minutes, flipping once.
• Remove from the heat and let rest for about 4 minutes. Remove the toothpicks from the chicken and enjoy!

The post Grilled Jalapeño Popper Chicken appeared first on The Defined Dish.