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Grilled Bacon Wrapped Jalapeno Popper Chicken

Grilled Bacon Wrapped Jalapeno Popper Chicken

Course Main Course, Poultry
Cuisine American
Keyword bacon-wrapped-chicken, grilled-chicken, jalapeno-popper-chicken
Prep Time 15 minutes
Cook Time 20 minutes
Chill time 2 hours
Total Time 2 hours 35 minutes
Servings 4 servings
Calories 942kcal
Author Melissa Sperka


  • 4 8 oz boneless skinless chicken breasts, butterflied
  • 1 teaspoon garlic salt
  • 1 teaspoon lemon pepper
  • 1 8 oz container Chive and Onion cream cheese, softened
  • ¼ cup prepared buttermilk Ranch salad dressing
  • ¼ 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 ⅓-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 ½-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