Smoked Jalapeño Popper Chicken

Bacon-wrapped chicken breast stuffed with a jalapeno popper, slices of ham, and cheese

4.67 from 3 votes

Smoked Jalapeño Popper Chicken stuffs cheesy jalapeño poppers inside chicken breasts with sliced ham and provolone, then wraps everything in bacon before it hits the smoker. The filling melts into the chicken as it cooks, giving you a juicy, smoky, cheesy main dish that feels over-the-top in the best way.

Prep Time10

Cook Time2 30

Rest Time10

Total Time2 50

Course: Main Dish

Cuisine: American

Keyword: jalapeño popper, smoked chicken

Servings: servings

Author: Joshua Boquist

Equipment

Ingredients

4 chicken breasts boneless, skinless
4 jalapeño peppers large
12 slices bacon
8 slices ham or prosciutto
8 slices provolone cheese
4 oz cream cheese
⅔ cup cheddar cheese
2 tbsp cajun seasoning rub

Instructions

Preheat your pellet grill smoker to 250°F.

Prepare the chicken

Slice each chicken breast open like a book, but be careful not to cut all the way through. Fold open the chicken breasts and lay them flat on the counter. Cover them with plastic wrap and use the flat portion of a meat mallet, or the bottom of a glass, to pound each chicken breast to about ½" thick.
Mix the jalapeño popper stuffing. Combine the cream cheese, cheddar cheese, and Cajun seasoning in a mixing bowl and mix thoroughly until it forms a consistent texture.

Stuff your jalapeños

Slice the stems from the jalapeño peppers. Use the handle of a spoon or fork and insert it into the cut end of the jalapeño. Work the handle of the utensil around the perimeter of the jalapeño, being sure that you break the white ribs holding the core and seeds into the pepper. Then you can remove the core and shake the seeds out.
Using a spoon, scoop up the cheese mixture and pack it into each of the jalapeños.

Stuff the chicken

Season the chicken breast with the Cajun seasoning. Lay two slices of provolone cheese and two slices of ham on each chicken breast. Then lay the jalapeño popper on top and carefully roll the chicken around the stuffed pepper.
After rolling up the chicken breast, season the outside with some of the Cajun seasoning. Lay three pieces of bacon over each chicken breast and tuck them around the chicken.

Smoke the chicken

Smoke for about 2 hours at 250°F or until the internal temperature reaches 155°F (see notes).
Rest the chicken for about 10 minutes after you take it off the grill.

Video

Notes

Pound The Chicken Evenly

Pounding the chicken breasts to an even thickness helps them cook more evenly and makes them easier to roll around the jalapeño popper filling.

Use A Meat Thermometer

Use a reliable meat thermometer so you can monitor the cook and avoid drying out the chicken.

Chicken Temperature

FDA guidelines state that boneless chicken breast should reach 165°F. I often remove chicken breasts at 155°F to 160°F and let carry-over cooking finish the job during the rest. Follow FDA guidelines and use your own judgment.

Rest Before Slicing

Let the stuffed chicken rest for about 10 minutes before slicing so the cheese settles and the juices stay in the meat.

Nutrition