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Jalapeno Popper Chicken

This post brought to you by Borden Cheese

This grilled bacon wrapped Jalapeno Popper Chicken is a feast for the eyes and the senses. Tender filet of boneless chicken breasts slathered with a cream cheese, buttermilk dressing and jalapeno laced cheese filling. To gild the lily, this beautiful cheese-filled package is wrapped in thick cut bacon. It’s bound to become a year-round grilling favorite with your family and friends and with such simple easy-to-find ingredients you’ll be delighted to prepare it over and over again.


Grilled Bacon Wrapped Jalapeno Popper Chicken


Bacon Wrapped Jalapeno Popper Chicken

Special occasions,  bring families together in the kitchen and around the dinner table to transform meals into memorable moments. Summertime is upon us and chocked-full of special moments to celebrate with friends, family, neighbors and, of course, delicious food! Summer-time turns many grilling aficionados into backyard chefs. What better way to impress than serving a bacon wrapped cheese stuffed sensation like these jalapeno popper chicken breasts?

Step-by-step preparation images and ingredients for cheese stuffed chicken

Helpful Tips and Other Easy Chicken Recipes to Add to the Menu

Jalapeno popper chicken on a plate with corn and salad

Other Chicken Recipes to Try

Chicken is a go-to ingredient for us as I’m sure it is for you, too. A few other chicken recipes to try:


Grilled Bacon Wrapped Jalapeno Popper Chicken

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Grilled Bacon Wrapped Jalapeno Popper Chicken

Prep Time15 minutes
Cook Time20 minutes
Chill time2 hours
Total Time2 hours 35 minutes
Course: Main Course, Poultry
Cuisine: American
Keyword: bacon-wrapped-chicken, grilled-chicken, jalapeno-popper-chicken
Servings: 4 servings
Calories: 942kcal
Author: Melissa Sperka


  • 4 8 oz boneless skinless chicken breasts, butterflied
  • 1 tsp garlic salt
  • 1 tsp lemon pepper
  • 1 8 oz container Chive and Onion cream cheese, softened
  • 1/4 cup prepared buttermilk Ranch salad dressing
  • 1/4 cup chopped pickled jalapeno See Cook's note
  • 2 cups Borden® Cheese Cheddar and Monterey Jack Cheese shreds or similar
  • 8 slices thick cut bacon
  • 8 toothpicks soaked in water


  • Using a sharp knife butterfly the chicken pieces through the middle being careful not to cut all the way through. Using a meat mallet pound to approximately 1/3-inch thickness.
  • Season the chicken pieces on both sides with garlic salt and lemon pepper.
  • In a small mixing bowl, whisk together the cream cheese and salad dressing until fully combined.
  • By hand fold in the chopped jalapeno and 1 cup Borden® Cheese Cheddar and Monterey Jack Cheese shreds. Mix well.
  • Divide the creamed mixture between the chicken pieces and spread to 1/2-inch of the edge of each piece. Sprinkle with the remaining Borden® Cheese Cheddar and Monterey Jack Cheese shreds.
  • Roll each piece starting with the widest edge, ending seam side down.
  • Wrap each piece with 2 slices of bacon. Secure with water soaked toothpicks, if needed.
  • Cover with plastic wrap and chill for 2 hours or overnight.
  • To grill on a gas grill, preheat the grill to medium. Grill each piece around 10-12 minutes per side, or until the bacon is crisp and the chicken has cooked through and, the juices are no longer pink or to 165°F. (Cook on foil, for easy clean-up)
  • Rest for 5 minutes remove toothpicks and serve.


  • Light cream cheese, lighter shredded cheese can be used in place of the fuller fat versions in this recipe. 
  • If preferred mild chopped green chilies may be used in place of the jalapeno.
  • Grilling tip: Use aluminum foil or a grill pan for the best results and easy clean-up.


Serving: 1serving | Calories: 942kcal | Carbohydrates: 14g | Protein: 78g | Fat: 61g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 263mg | Sodium: 3020mg | Potassium: 211mg | Fiber: 1g | Sugar: 2g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 430mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!




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