Bacon Wrapped Chicken Jalapeno Poppers

This recipe takes everything perfect about Jalapeno Poppers and adds bacon, chicken and bbq sauce! These poppers combine the flavors of barbecue sauce, cream cheese, jalapeno, chicken and bacon baked then broiled for a mouthwatering two-bite appetizer.

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 40

Marinating Time (minimum) 2

Total Time 3

Servings 2 poppers per serving (recipe makes approximately 24 poppers total)

Calories 256kcal

Author Toni Dash

Ingredients

1 pound (usually 2 breasts) boneless skinless Chicken Breasts
1 cup Barbecue Sauce (purchased or homemade)
1 large Jalapeno Pepper
1 8-ounce package Cream Cheese softened
13-15 slices Bacon cut in half horizontally
Wooden Toothpicks

Instructions

On a firm surface, place the chicken breasts between two pieces of plastic wrap and pound to ½ inch thickness.
Place in a zipper plastic bag with the barbecue sauce, squeeze out air before sealing the bag, massage the barbecue sauce into the chicken (from the outside of the bag).
Marinate at least 2 hours up to overnight in the refrigerator.
Preheat the oven to 350 degrees. Line a large baking sheet with sides with foil, shiny side down (facing the baking sheet). Fit with a baking/cooling rack.
Slice the jalapeno pepper open vertically and remove the stem and inside seeds.
Note: wash hands thoroughly after doing this.
Slice the pepper vertically into 1/8-inch wide strips. Cut each strip into 1-inch long segments. Set aside.
Remove the chicken from the marinade allowing any excess marinade to drain back into the bag (discard the marinade).
Slice the chicken into 1-inch wide strips, and then again into 3 inch lengths.
Place a chicken piece on a work surface and pat the top of the chicken piece with a paper towel to remove any excess moisture from the marinade.
Spread 1 teaspoon of cream cheese to cover the top of the chicken piece.
Place one jalapeno pepper ‘stick’ in the middle of the cream cheese spanning the width of the chicken.
Fold the chicken piece in half with the cream cheese inside.
Set one ½ slice of bacon on the work surface.
Place a stuffed chicken piece with the open end facing down on the bacon and the open sides facing the bacon NOT outward (this allows the open ends to be covered by the bacon when rolled so the stuffing does not easily leak out when cooked).
Leave about 1 inch from an end of the bacon.
Gently pull the short end of the bacon over the chicken piece, then roll the chicken and bacon toward the opposite end of the bacon, pulling gently to stretch the bacon slightly as you roll.
Fully enclose the chicken popper in the bacon.
Secure with two toothpicks at the exposed end of the bacon through the chicken piece to the opposite side.
Place poppers on the prepared baking sheet and bake for 30-35 minutes.
Place the baking sheet under the broiler, one rack position down (not the top rack position to be better control broiling and not burn the bacon or toothpicks).
Closely monitor the poppers and allow the bacon to begin to crisp and darken about 1 ½- 2 minutes; flip the poppers over and do the same on the opposite side.
Remove from oven and allow to sit for 5 minutes before serving.

Notes

Ingredient notes

Bacon: use regular thickness bacon for best results.

How to grill Jalapeno Chicken Poppers

Cook over indirect heat. This will prevent the poppers from drying out or any flare ups from the bacon fat.
Place a drip pan under the grates where the poppers are cooking to catch any rendered bacon fat.
Due to the small size of the poppers they will need to be grilled on foil or in a grill basket.
Grill until the chicken is cooked through (estimated time 30 minutes).

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or air fryer. Toothpicks can be removed before storing.

Nutrition