Bacon Wrapped Jalapeno Popper Chicken
On January 30, 2020 (Updated September 27, 2024)
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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.
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!
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:
- Prepare the jalapenos. Split the jalapenos in half and remove the seeds and ribs.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Video
Ingredients
- 4 boneless skinless chicken breasts
- 4 large jalapenos
- 12 pieces bacon
- 2 Tablespoons Hey Grill Hey Sweet Rub link in recipe notes
- 1/2 cup Everything BBQ Sauce link in recipe notes
Jalapeno Popper Filling
- 4 oz cream cheese softened
- 4 oz medium cheddar cheese shredded
- 1 Tablespoon Hey Grill Hey Sweet Rub link in recipe notes
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
- Purchase it from the store HERE: Sweet Rub
- Make it from scratch using this RECIPE: Best Sweet Rub Recipe
- Purchase it from the store HERE: Everything BBQ Sauce
- Make it from scratch using this similar RECIPE: Kansas City BBQ Sauce
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**This post was originally published January 2018. It has since been updated with more information and helpful tips. The recipe remains the same.
made this last night and everyone loved it…only issue was the jalapenos were kinda on the raw side—any advice on maybe precooking them or ?? making poor mans burnt ends today
I wouldn’t pre-cook them. Maybe just increase your overall cook time a little bit.
We have been using cheese curds and it turns out delicious. Turkey Bacon works great also.
Made these last night for the first time, *FANTASTIC *. Took a little longer on my grill to get the bacon crisp, but my grill has seen it’s better days!!! This is definitely going in the recipe box!! My family loved it. Thanks for sharing.
Tab L.
Awesome! I’m so glad it turned out well for you!
Made these for appetizers yesterday. They were a hit with everyone. The jalapenos were not crunchy. I used oak smoked peppercorns in the rub, and liked that additional flavor. Oh, and thick sliced cherry smoked bacon for the wrap. Will definitely do these again!
Just made this. The jalapenos were too crunchy (raw) for me. Grill them first before stuffing them, to soften them up a bit. Other than that, it’s a keeper. The cream cheese stuffing for the peppers is perfect. Would make a good dip for raw veggies.
Has anyone tried this with brined chicken breasts?
I haven’t heard of anyone trying it that way. Let me know if you do!
Made this for dinner last night, and baked in the oven, turned out perfect!! 375 for 30 min, then kicked up to 425 for 10/15 mins. Perfect!!! I also didn’t use BBQ sauce.
Awesome recipe! Maybe I missed it, but can you tell me the nutritional value? I’m new and still tracking
trying this for the first time but with green chili instead of jelepano ran out or cream cheese mixture so added more shredded cheese with taco season in it pounded out the chicken breasts and ran out of bacon too but made six and all got at least 3 pieces of bacon we will see what happens
I love how you are still making it work!
Just made this tonight. Absolutely wonderful and so easy! No smoker, so used indirect in the gas grill. The only change I will make is the same one I made for my poppers…remove the stem, but do not cut the end. It forms a ‘boat’ and helps to hold the cheese in. My husband loved it, but wants me to leave the seeds in ‘his’ next time. He is somewhat of a heat freak. This will become a go to at our house!