These bacon wrapped jalapeno popper chicken breasts are bursting with incredible flavor. The chicken breasts are stuffed with a creamy, cheesy, spicy mixture and then wrapped in bacon slices. 

We take these bacon wrapped jalapeno popper chicken breasts to the grill for a nice infusion of smoke flavor. Once cooked, they are served whole or sliced in half, exposing a perfectly gooey cheesy filling. This hunger-inducing chicken will be a hit at your next cookout or family dinner. You can even make a kid-friendly version that isn’t quite so spicy. This chicken dish is also low carb and protein packed, making it a great option for those on a keto diet.

Ingredients

• 4 large chicken breasts, boneless, skinless
• 8 ounces cream cheese
• Shredded cheddar cheese, sharp preferred
• Jalapenos (substitute with 1 large Anaheim pepper for a less spicy option, or serranos for spice lovers)
• Chives (substitute with green onions)
• Chili powder
• Oregano
• salt and black pepper to taste
• 16 slices of thin-cut bacon (applewood, hatch chili, or maple)

How to make jalapeno popper chicken breasts

• Preheat your smoker or pellet grill to 250 degrees F. Use a mild fruitwood like apple, peach, or cherry.
• Trim away any excess fat from the chicken breasts, then with a sharp knife, make a 3 to 3-1/2-inch long slit into the side of the breast, halfway deep. Do not cut all the way through. We are simply making a pocket for the filling.
• Next, combine the cream cheese with diced jalapenos, chives, shredded cheddar cheese, oregano, and chili powder in a bowl. Add a pinch of salt and black pepper to taste.
• Scoop around 1/2 cup of the cream cheese mixture into each pocket and close them gently.
• Wrap each chicken breast with 4 slices of thin bacon slices. Secure with toothpicks if needed.
• Place directly onto the grill grates, close the lid, and cook for 90 minutes or until chicken reaches 165 degrees F. Remember to check all the breasts in the thickest area with an instant-read thermometer before removing them from the grill.
• Once the jalapeno popper stuffed chicken breasts are cooked through and the bacon has a nice golden brown color, it is time to take them off the grill.
• Place them onto a serving platter or clean cutting board and let them stand for a few minutes to set up.

Serving jalapeno popper chicken breasts

• Serve these chicken breasts whole, or sliced in half for smaller servings.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325-degree oven until warmed all the way through.

Don’t own a grill or smoker? No problem! Here is how you can cook this chicken recipe in your oven and air fryer.

For oven:

1. Assemble the chicken breasts as instructed.
2. Set the wrapped chicken on a wire rack on a baking sheet. This step will help drain the oil and keep the bacon from getting soggy.
3. Bake them at 400 degrees F for 25 minutes or until they reach 165 degrees F.

For air fryer:

Depending on the size of your air fryer, you might need to cook these jalapeno popper chicken breasts in batches.

1. Assemble chicken breasts as instructed
2. Air fry them for 30 minutes at 375 degrees F until they reach the safe doneness temperature of 165 degrees F.

Recipe Tips

• Use softened full fat cream cheese for best results. Leave it at room temperature for 30 minutes to soften, or pop it in the microwave for 10 second increments until it softens.
• Use jalapenos for moderate heat, serranos for spicy food lovers, and Anaheim’s for a mild popper chicken.
• Add 1/4 teaspoon of garlic powder to the mixture for added savory flavor.
• Coat the bacon with your favorite jalapeno BBQ glaze or sauce.
• Use a mild fruit wood like apple, cherry, or peach.
• Serve jalapeno popper chicken with a side salad, grilled asparagus, steamed broccoli, mac and cheese, or baked potatoes.

More jalapeno popper recipes

• Smoky Bacon Wrapped Jalapeno Poppers
• Jalapeno Popper Corn Dip
• Grilled Jalapeno Popper Stuffed Mushrooms

Print

Bacon Wrapped Jalapeno Popper Chicken Breasts

These bacon wrapped jalapeno popper chicken breasts are bursting with incredible flavor. The chicken breasts are stuffed with a creamy, cheesy, spicy mixture and then wrapped in bacon slices. We take these bacon wrapped jalapeno popper chicken breasts to the grill for a nice infusion of smoke flavor.

Course Main Course

Cuisine American BBQ

Keyword bacon wrapped chicken breasts, bacon wrapped jalapeno popper chicken

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8

Calories 364kcal

Ingredients

• 4 large chicken breasts boneless, skinless
• 8 ounces cream cheese
• 1 cup shredded cheddar cheese sharp preferred
• 2 jalapenos seeded and finely diced (substitute with 1 large Anaheim pepper for a less spicy option, or serranos for spice lovers)
• 1/4 cup chopped chives substitute with 3 chopped green onions
• 1/4 teaspoon chili powder
• 1/4 teaspoon oregano
• salt and black pepper to taste
• 16 slices of thin cut bacon regular, hatch chili, or maple

Instructions

• Preheat your smoker or pellet grill to 250 degrees F. Use a mild fruitwood like apple, peach, or cherry.
• Trim away any excess fat from the chicken breasts, then with a sharp knife, make a 3 to 3-1/2-inch long slit into the side of the breast, halfway deep. Do not cut all the way through. We are simply making a pocket for the filling.
• Next, combine the cream cheese with diced jalapenos, chives, shredded cheddar cheese, oregano, and chili powder. Add a pinch of salt and black pepper to taste.
• Scoop around 1/2 cup of mixture into each pocket and close them gently.
• Wrap each chicken breast with 4 slices of thin bacon slices.
• Place directly onto the grill grates, close the lid, and cook for 90 minutes or until chicken reaches 165 degrees F. Remember to check all the breasts in the thickest area with an instant-read thermometer before removing them from the grill.
• Once the jalapeno popper stuffed chicken breasts are cooked through and the bacon has a nice golden brown color, it is time to take them off the grill.
• Place them onto a serving platter or clean cutting board and let them stand for a few minutes to set up.
• Serve them whole, or slice them in half for smaller servings.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325-degree oven until warmed all the way through.

Notes

For oven:

Assemble the chicken breasts as instructed.
Set the wrapped chicken on a write rack on a baking sheet. This step will help drain the oil and keep the bacon from getting soggy.
Bake them at 400 degrees F for 25-30 minutes or until they reach 165 degrees F.

For air fryer:

Depending on the size of your air fryer, you might need to cook these jalapeno popper chicken breasts in batches.
Assemble chicken breasts as instructed
Air fry them for 30-35 minutes at 375 degrees F until they reach the safe doneness temperature of 165 degrees F.

Nutrition

Calories: 364kcal | Carbohydrates: 3g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 350mg | Potassium: 209mg | Fiber: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.2mg

The post Bacon Wrapped Jalapeno Popper Chicken Breasts appeared first on BBQ & Grilling with Derrick Riches.