Grilled Bacon Wrapped Jalapeno Popper Chicken

Course Main Course, Poultry

Cuisine American, Southern

Keyword bacon-wrapped-chicken, grilled-chicken, jalapeno-popper-chicken

Prep Time 15

Cook Time 20

Chill time 2

Total Time 2 35

Servings servings

Calories 607kcal

Author Melissa Sperka

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 shredded cheese. Mix to combine.
Divide the creamed mixture between the chicken pieces spreading to 1/2-inch of the edge of each piece. Sprinkle with the remaining shredded cheese.
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: 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.