KPC ORIGINALKING'S PLATE
Jalapeno Popper Stuffed, Bacon Wrapped Chicken Breast
Juicy butterflied chicken breasts stuffed with a creamy jalapeno cheddar filling, wrapped in bacon, and smoked to perfection. Finished with a sweet and spicy chipotle wing sauce glaze for an incredible flavor combination.
COOK TEMP
275°F to 300°F
COOK TIME
45-60 minutes
Ingredients — Jalapeno Popper Stuffed, Bacon Wrapped Chicken Breast
2 large
chicken breasts (butterflied)
4 oz
cream cheese (softened)
1.5 cups
cheddar cheese (shredded)
2-3
fresh jalapeños (diced)
Barbecue rub or seasoning blend (to season the chicken)
Thick-cut bacon (enough slices to wrap each breast tightly)
Blackened sriracha seasoning or dry rub (for dusting the bacon)
Chipotle wing sauce (for slathering/glazing)
Ranch dressing, fresh celery sticks, and your favorite cold craft beer
Method — Jalapeno Popper Stuffed, Bacon Wrapped Chicken Breast
1
In a mixing bowl, thoroughly combine the softened cream cheese, shredded cheddar cheese, and diced jalapeños until fully mixed into a creamy popper filling.
2
Take your butterflied chicken breasts and stuff the creamy jalapeno filling right into the center, folding the chicken back over to enclose the filling securely.
3
Generously season the outside of the stuffed chicken breasts with your favorite BBQ rub. Wrap each breast tightly and completely from end to end with thick-cut bacon.
4
Lightly dust the outside of the bacon-wrapped chicken breasts with blackened sriracha seasoning for an extra layer of heat and crust.
5
Preheat your pellet smoker or grill to around 275°F to 300°F. Place the chicken directly on the grates and let it smoke until the internal temperature reaches a safe 165°F and the bacon is rendered and crispy.
6
Once the chicken hits your desired doneness, brush or slather it generously with chipotle wing sauce. Remove from the smoker, let rest for a few minutes, and serve hot alongside fresh celery sticks, ranch dressing, and an ice-cold beer.