Bacon Wrapped Jalapeno Popper Chicken

33 reviews

This post may contain affiliate links. Please read our disclosure policy.

Bacon Wrapped Jalapeno Popper Chicken is the food that dreams are made of. Creamy and cheesy stuffed jalapenos are wrapped in juicy chicken breasts and salty bacon. It’s then slow smoked for maximum flavor and basted with homemade BBQ sauce for a jalapeno popper like you’ve never had before.

sliced jalapeno popper stuffed chicken on a wooden cutting board

Jalapeno Popper Chicken

My husband and I first had a dish similar to this at a restaurant called Pork Belly’s in his small hometown. We ordered the “Chicken Bomb,” and stared with eyes wide as the waitress brought this beautiful bacon wrapped gift to our table. Once we sliced it open and all of that glorious, gooey cream cheese came spilling out of the popper, I knew this was a recipe I would be recreating at home.

This jalapeno popper chicken is completely packed full of ingredients and flavor, and it’s perfect for tailgating, dinner, game day, and so much more. If you love jalapeno poppers, you’ll love this recipe.

Jalapeno Popper Stuffed Chicken

This jalapeno popper stuffed chicken is all about layers. Everything is wrapped in another tasty ingredient, and it all works together beautifully.

I start this guy with a classic jalapeno popper filling of softened cream cheese, cheddar cheese, and then add my own twist with an addition of my Homemade BBQ Sweet Rub. This adds a little smokiness and sweetness to the inside of the popper itself. Next, wrap the jalapeno popper in chicken breast and then wrap that in bacon. Oh, and if that wasn’t enough goodness for you, the whole thing is smothered in BBQ sauce. Seriously, folks, you’ve gotta try this!

three bacon Wrapped Jalapeno Popper Stuffed Chicken breasts on a wooden cutting board

How To Make Jalapeno Popper Stuffed Chicken

Follow these instructions to assemble and bake your stuffed chicken. While there are a handful of steps, don’t be intimidated. The whole thing comes together quite easily:

  1. Prepare the jalapenos. Split the jalapenos in half and remove the seeds and ribs.
  2. Make the jalapeno poppers. Combine the cream cheese mixture in a separate bowl, and then use the back of a spoon to press the filling into the jalapeno halves. Place the halves back together.
  3. Cut the chicken breasts. Press down with one hand on top of the breasts and use the other hand with the knife parallel to the cutting board to slowly slice through the breast. Make sure you don’t cut all the way through. Leave one side of the breast completely intact so you can easily open and close the chicken.
  4. Stuff the chicken. Set the stuffed popper in the middle of the opened breast and then fold the top flap of the chicken over to envelop the popper completely.
  5. Wrap in bacon! I like to use a regular thickness of bacon on this chicken so the fat has time to render and crisp by the time to chicken is done cooking.
  6. Bake. With your smoker (or oven) preheated to 250 degrees F, place the stuffed chicken on the smoker or in the oven. Close the lid and cook until the internal temperature has reached 150 degrees F.
  7. Get saucy. When the chicken reaches 150 degrees F, baste with BBQ sauce. I prefer to use my homemade Kansas City Style BBQ Sauce for this recipe.
  8. Finish cooking. Continue cooking until the internal temperature reaches 165 degrees F. I prefer using an instant read thermometer like the ThermoPop. It’s only $34 and works like a champ!

Tips for Making Jalapeno Popper Chicken

I make my jalapeno popper stuffed chicken in my smoker, but if you don’t have one you can absolutely use an oven or a regular gas or charcoal grill. All you have to do is follow the same time and temperature guidelines in the written recipe below. In your oven, make sure the bacon fat has somewhere to go. I recommend cooking on a roasting rack above a baking sheet so the fat can drip down and not saturate the bottom of your chicken.

If you’re cooking these in a regular grill, it’s important to cook the chicken over indirect heat. Turn on half of your burners and then cook the chicken on the half where the burners are off. The radiant heat will cook them without having do deal with the flare ups and grease fires from the bacon fat dripping down onto your coals or open flames.

More Jalapeno Popper Recipes

Looking for all the tasty jalapeno popper recipes? Hey Grill Hey is here to hook you up! We have a plethora of jalapeno popper recipes on the site to satisfy any and all appetites. Check out a few of our favorites below:

Grilled Jalapeno Poppers
Smoky Jalapeno Popper Mac and Cheese
Raspberry Cream Cheese Jalapeno Poppers

Jalapeno Popper Chicken Recipe

Bacon Wrapped Jalapeno Popper Stuffed Chicken

4.94 from 33 votes
Bacon Wrapped Jalapeno Popper Chicken is the food that dreams are made of. Creamy and cheesy stuffed jalapenos are wrapped in juicy chicken breasts and salty bacon. It's then slow smoked for maximum flavor and basted with homemade BBQ sauce for a jalapeno popper like you've never had before.
Prep Time20 minutes
Cook Time2 hours
Resting Time10 minutes
Total Time2 hours 30 minutes
Servings4 people

Video

Save this recipe!
Just enter your email and get it sent to your inbox! Plus you'll get the latest from Hey Grill Hey every week!
Please enable JavaScript in your browser to complete this form.

Ingredients
 

Jalapeno Popper Filling

Instructions
 

  • Preheat your smoker (or oven). Preheat your smoker to 250 degrees F for indirect heat with mild wood like apple or hickory. You can also bake these in the oven at the same temperature.
  • Clean the jalapenos. Prepare your poppers by slicing the tops off of the jalapenos, cutting them in half, and scraping out the ribs and seeds inside of the poppers.
  • Make the jalapeno poppers. In a small bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of sweet rub. Use the back of the spoon to press the filling mixture into each half of the cleaned out peppers and then press the pepper halves back together.
  • Prep and fill the chicken. On a large cutting board, slice the chicken breasts open, without slicing all of the way through the breasts. Set one filled popper inside of each chicken breast and fold them closed.
  • Wrap in bacon! Wrap each chicken breast with about 3 slices of bacon. Secure the bacon ends with toothpicks, if necessary. Season the stuffed chicken on all sides with more of the sweet rub.
  • Cook the jalapeno popper chicken. Place the chicken breasts on the smoker, close the lid and cook until the internal temperature reaches 150 degrees F. This process usually takes an hour and a half. Baste the chicken liberally with BBQ sauce, close the lid, and continue cooking until the internal temperature reaches 165 degrees F.
  • Rest and serve. Remove the chicken to a cutting board or serving platter and allow it to rest for about 10 minutes before serving. Enjoy!!

Notes

Sweet Rub
 
Everything BBQ Sauce

Nutrition

Calories: 344kcal | Carbohydrates: 2g | Protein: 33g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 133mg | Sodium: 399mg | Potassium: 520mg | Fiber: 1g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 18mg | Calcium: 238mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

**This post was originally published January 2018. It has since been updated with more information and helpful tips. The recipe remains the same.

About

FOUNDER/BBQ BOSS LADY

Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Reader Reviews

139 Reviews

  1. Jayne says:

    For the love of your sanity, WEAR GLOVES when handling fresh jalapenos! Take my word for it, I learned the hard way after HOURS AND HOURS of burning fingers.
    Recipe sounds amazing, but not worth hands that burn like fire and no way to stop it except time.

    1. David says:

      My wife and I use latex throwaway gloves when handling the peppers. They are cheap and save you from a lot of discomfort

  2. Christie says:

    Would this recipe work with steak instead of chicken?

    1. Brandon says:

      Hey Christie, while I cant provide accurate cooking times or the quantity of ingredients, you decide to try this with steak I would definitely recommend using a thin, lower quality steak (like skirt or flank), wrapping the sectioned steak around the popper, and then wrapping it all over in bacon to create a “log”

  3. Sue says:

    Made this tonight as written in my Traeger. Next time I will make a few changes. I will roast the jalapeños for a few minutes to soften, and cook the bacon slightly before wrapping. The bacon didn’t crisp up during cooking and was kind of chewy…husband liked it, but that’s just my taste preference. Will definitely make again! Thanks for the recipe!

  4. Donna says:

    The jalapenos might be better if they were roasted first because they were fairly raw inside.

    1. Hey Grill says:

      Thanks for the feedback Donna! I like the jalapenos to have a little texture to them still, but definitely roast them a little if you want them super soft.

    2. Rebecca says:

      I wish this has been mentioned in the post. We like our peppers softer and would have cooked them some first had I known. I guess I should be sure to read ALL comments before cooking!

      1. Hey Grill Hey says:

        It wasn’t mentioned in the post because it is not how I make it. I love it when people take my recipes and make them their own. I don’t pre-roast my jalapenos because I like the peppers to have a little texture to them. Absolutely try the pre-roast technique next time you make these.

  5. Ruth says:

    What side dishes go along with this?

    1. Hey Grill says:

      Hey Ruth! I would recommend some grilled zucchini (like this ) and maybe a fresh fruit salad or sliced watermelon. The chicken is definitely savory and filling, so I keep my side dishes light.

  6. Beth says:

    We don’t own a grill. Is it possible to do this in the oven? If so, what temp and time would you recommend?

    1. Hey Grill says:

      Hey Beth- I recommend cooking it low and slow still, 225 degrees F for 2 hours. The fat renders slowly from the bacon and helps it crisp up without burning. Make sure the chicken is elevated on a cooking rack above a baking sheet to catch any bacon drippings.

  7. Joshua says:

    What kind of wood do you smoke with?

    1. Hey Grill says:

      My most used wood is a blend of oak and cherry.

  8. Karin De Mass says:

    I’ve baked this and it is soooo good. But I wonder if anyone has attempted it in a slow cooker? Not ideal, I know, but for those nights where we have after school practices and what not it would be a life saver!

    1. Hey Grill says:

      I haven’t heard of anybody trying it in a slow cooker yet! If you give it a try, come back and let us know! My biggest concern would be the bacon being soggy, maybe you could broil them for a couple of minutes after they are done cooking?

      1. Dawn says:

        I also to could try lining the bottom of the slow cooker with thick slices of onion and putting the chicken on top. Adds flavor and gives the bacon grease somewhere to drain too.

        1. Pamme Serafine says:

          Great idea / adaptation!

      2. TediBare says:

        Try putting a rack in the slow cooker so it doesn’t sit in the fat. I haven’t tried but will and then I will post the results

  9. Gail says:

    This was sooo good and I felt like I made a gourmet dinner! Great presentation.
    I baked it (250 degrees) for 1 hr. 30 minutes then glazed it and baked for another 30 minutes. I wish I could attach our pictures, you’d drool!

  10. Teresa Cole Adkins says:

    Can I use bone in chicken breast?

    1. Hey Grill says:

      You can, but it’s not ideal. It will increase your overall cooking time and since you’ll be cutting the chicken off the bone to eat it, you’ll lose a lot of bite that have the bacon on the outside.