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

2 largechicken breasts (butterflied)

4 ozcream cheese (softened)

1.5 cupscheddar cheese (shredded)

2-3fresh 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

In a mixing bowl, thoroughly combine the softened cream cheese, shredded cheddar cheese, and diced jalapeños until fully mixed into a creamy popper filling.

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.

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.

Lightly dust the outside of the bacon-wrapped chicken breasts with blackened sriracha seasoning for an extra layer of heat and crust.

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.

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.

KPC ORIGINAL · KING'S PLATE