Bacon-Wrapped Chicken Poppers

Bacon-Wrapped Chicken Poppers


Last summer, while making Jalapeno & Cream Cheese Stuffed Tomatoes I thought – I should stuff this filling into a chicken breast and grill it. I did a few weeks later, but there was a problem with the stuffing oozing out.

A few days later, I tried again. Based on my Bacon-Wrapped Jalapeno Poppers recipe, I wrapped chicken breasts in bacon to hel...

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jalapenos, quartered (more or less according to your preference - we like it hot so I include the seeds and stems)
ounces cream cheese
chicken breasts
Kosher salt and pepper
strips of raw bacon (depends on the size of your chicken breasts)



Cut the jalapeños into quarters, discarding the top, stems and seeds. (I do use the stems and seeds for added heat - your call).


Pulse in your food processor until minced, then add in the cream cheese and pulse until combined.
Scrape into a small bowl and pop into the freezer for 20 minutes or so.


Prepare chicken breasts by slicing a pocket lengthwise down the length of the chicken. Season chicken breast with salt and pepper on all surfaces.


When ready to stuff, place a good amount of filling inside each chicken breast, spreading it out along the whole pocket with your fingers, then mash it in place (Note: It is OK if the breast does not close fully). Wrap two slices of bacon around the entire breast.


Place on your Char-Broil® grill and cook over medium-high heat, about 8 minutes per side - more or less depending on the thickness of your chicken - until the internal temperature reaches approximately 160°F.


Remove and allow the chicken to cool for a few minutes before serving.

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