Bacon Wrapped Jalapeno Popper Stuffed Chicken
Chicken breasts stuffed with jalapeno popper filling, wrapped in bacon, and smoked low and slow with BBQ glaze.
Prep25 min
Cook2 hr
Chill / rest10 min
DifficultyMedium
Makes4 stuffed breasts
Credit: Original recipe by Hey Grill Hey (Susie Bulloch). See the original post on their website. We link instead of embedding so the creator gets the view.
Our version uses the cleanest organic ingredients, stays gluten-free, and avoids corn wherever we can. The original is shown exactly as the creator posted it.
stuffed breasts
Our clean version
Ingredients
- 4 organic pasture-raised boneless, skinless chicken breasts
- 4 large organic jalapenos
- 12 slices organic uncured bacon (no dextrose) (about 3 per breast)
- 2 tbsp gluten-free BBQ sweet rub (no anti-caking agents), divided
- 1/2 cup organic BBQ sauce (no corn syrup, labeled gluten-free)
- Organic cream cheese and organic cheddar, shredded from the block for the popper filling (amounts not specified on the page, enough to fill 4 halved organic jalapenos)
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Method
- Halve and seed the jalapenos, fill with the cream cheese, cheddar, and rub mixture, and press the halves back together.
- Butterfly each chicken breast, tuck a filled popper inside, fold closed, and wrap each breast in bacon.
- Smoke or bake at 250°F until the internal temp hits 150°F (about 1.5 hours), baste with BBQ sauce, then finish to 165°F.
- Rest 10 minutes before slicing.
What we changed and why
- Use about 4 oz cream cheese and 1/2 cup cheddar for the filling if you want a starting point.
- Conventional bacon often uses corn-derived dextrose and nitrites.
- Store rubs can contain gluten or corn-derived anti-caking agents; check the label or mix your own.
- Most BBQ sauces use high fructose corn syrup.
- Pre-shredded cheese is coated in anti-caking starch (often corn or potato).
Original as posted
Ingredients
- 4 boneless, skinless chicken breasts
- 4 large jalapenos
- 12 slices bacon (about 3 per breast)
- 2 tbsp BBQ sweet rub, divided
- 1/2 cup BBQ sauce
- Cream cheese and shredded cheddar for the popper filling (amounts not specified on the page, enough to fill 4 halved jalapenos)
Method
- Halve and seed the jalapenos, fill with the cream cheese, cheddar, and rub mixture, and press the halves back together.
- Butterfly each chicken breast, tuck a filled popper inside, fold closed, and wrap each breast in bacon.
- Smoke or bake at 250°F until the internal temp hits 150°F (about 1.5 hours), baste with BBQ sauce, then finish to 165°F.
- Rest 10 minutes before slicing.
Notes from our recipe log: Works in an oven or grill if you don't have a smoker; use a roasting rack so bacon fat drips away. Check rub and BBQ sauce labels for gluten.
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Estimated nutrition
Per serving (1 of 4 stuffed breasts), for our clean version. This is an estimate, not lab tested.
| Calories | 640 |
| Protein | 66 g |
| Carbohydrates | 20 g |
| Fat | 30.5 g |
Assumes: Four 6 oz cooked chicken breasts, 3 slices bacon each, about 2 tbsp cream cheese and 2 tbsp cheddar per breast, 2 tbsp BBQ sauce each.
Gear we use
- Pellet grill or smoker (our pick coming soon)
- Instant-read thermometer (our pick coming soon)
Some gear links may become affiliate links. We only recommend things we use.
Swap ideas
- Cream cheese: Cashew cream cheese; Dairy-free cream cheese without gums
- Heavy cream: Coconut cream
- Cheese: Nutritional yeast for a cheesy flavor; Cashew-based cheese
- Chicken: Turkey; Pork tenderloin
