Jalapeño Popper Chicken
This post may contain affiliate links, read our disclosure policy.
If jalapeño poppers and juicy barbecue chicken had a baby, this would be it. This Jalapeño Popper Chicken Recipe has everything you love about the classic appetizer, creamy cheese, smoky bacon, spicy jalapeños, but wrapped up in tender chicken and brushed with sweet BBQ sauce.
Jalapeño Popper Chicken
Jalapeño Popper Chicken
Click the button above to save this recipe!
It’s ridiculously good and somehow feels fancy enough for company while still being easy enough for a weekend dinner.
Save this recipe!
Save this recipe! Enter your email below and we’ll shoot it straight to ya!
I consent to receive email from this site 💌
We made ours on the pellet smoker, but don’t worry if you don’t have one. The oven or a grill works just as well, and you’ll still end up with juicy chicken wrapped in crispy bacon that’s absolutely loaded with flavor.
Why You’ll Love This Recipe
The combination of creamy, smoky, spicy, and sweet is hard to beat. The butter keeps everything incredibly juicy while the bacon crisps around the outside. Then right at the end, a generous layer of BBQ sauce caramelizes into the most delicious sticky glaze.
Every bite is packed with flavor.
Ingredients You’ll Need
- Boneless skinless chicken thighs (or butterflied chicken breasts)
- Fresh jalapeños
- Thick-cut bacon
- Cream cheese
- Salted butter
- Paprika, Garlic powder, Salt, Black pepper
- BBQ sauce
Step By Step Directions
- Start by heating your smoker, grill, or oven. Mix together the paprika, garlic powder, salt, and pepper while it preheats.
- Cut each jalapeño in half lengthwise and remove the stems and seeds. Fill each half with a dollop of cream cheese.
- Lay the chicken pieces flat and season the inside with half of the spice mixture. Place a stuffed jalapeño in the center of each piece, then roll the chicken tightly around it.
- Wrap each roll with a slice of bacon and place seam-side down into a mini loaf pan or casserole dish. Sprinkle the remaining seasoning over the tops and finish each piece with a tablespoon of butter.
- Cook uncovered, then cover loosely with foil and continue cooking.
- Transfer the chicken to a wire rack set over a baking sheet. Brush generously with BBQ sauce and cook another 15 minutes, or until the bacon is nicely caramelized and the chicken reaches a safe internal temperature.
- Let everything rest for about 10 minutes before serving.
Tips for the Best Jalapeño Popper Chicken
Don’t overfill the jalapeños. A little cream cheese goes a long way. Too much will simply melt out while cooking.
Use chicken thighs if you can. They’re more forgiving than chicken breasts and stay incredibly juicy during the longer cook time.
Stretch the bacon slightly before wrapping. This helps it wrap tightly around the chicken and stay in place while cooking.
Finish on a wire rack. Air circulating underneath helps the bacon crisp instead of steaming in its own juices.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze for up to 3 months.
Thaw overnight in the refrigerator, then reheat in a 300°F oven for about 20 minutes or until heated through. This keeps the bacon much crispier than using the microwave.
More Delicious Jalapeño Popper Recipes
- Jalapeno Popper Dip Recipe
- Bacon Wrapped Jalapeno Poppers
- Jalapeno Popper Crescent Rolls
- See all our best jalapeno popper recipes!
How to Make Jalapeño Popper Chicken
Jalapeño Popper Chicken Recipe
Equipment
- Mini loaf pan (recommended) or 9×13-inch casserole dish
- Small mixing bowl
- Measuring spoons
- Basting brush
- Wire rack
- Baking sheet
- Aluminum foil
- Instant-read meat thermometer
- Knife and cutting board
Ingredients
- 6 boneless skinless chicken thighs or 3 large boneless skinless chicken breasts, butterflied into 6 thin pieces
- 3 medium jalapeños halved lengthwise with stems and seeds removed
- 6 slices thick-cut bacon
- 6 tablespoons cream cheese
- 6 tablespoons salted butter cut into 1 tablespoon pieces
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- ½ cup BBQ sauce or more, as desired
Instructions
- Preheat your oven, pellet smoker, or grill to 300°F.
- In a small bowl, stir together the paprika, garlic powder, salt, and black pepper.
- Fill each jalapeño half with about 1 tablespoon of cream cheese.
- Lay the chicken pieces flat, smooth side down. Sprinkle the inside of each piece with half of the seasoning mixture.
- Place one stuffed jalapeño half in the center of each piece of chicken. Roll the chicken tightly around the jalapeño.
- Wrap each chicken roll with one slice of bacon and place seam-side down into a cavity of a mini loaf pan (or place into a casserole dish if using one).
- Sprinkle the remaining seasoning evenly over the tops of the chicken rolls. Top each with one tablespoon of butter.
- Cook uncovered for 45 minutes.
- Loosely cover the pan with aluminum foil and continue cooking for 30 minutes.
- Carefully transfer the chicken to a wire rack set over a baking sheet. Brush each piece generously with BBQ sauce.
- Return to the oven, smoker, or grill and cook for an additional 15 minutes, or until the bacon is lightly caramelized and the chicken reaches an internal temperature of 165°F.
- Remove from the heat and let rest for 10 minutes before serving.
Notes
- A mini loaf pan helps keep the chicken rolls uniform while they cook in the flavorful butter and juices, but a casserole dish works just as well.
- If your bacon doesn’t wrap easily, gently stretch each slice before wrapping the chicken.
- Don’t overfill the jalapeños with cream cheese or it may leak out during cooking.
- Hickory pellets add excellent smoky flavor, but apple, cherry, pecan, or other fruit woods also work well.
- If using a grill, cook over indirect heat to minimize flare-ups from the bacon.
- For crispier bacon, finishing on a wire rack allows hot air to circulate around the chicken.
- Use your favorite BBQ sauce. For a gluten-free meal, be sure to choose a certified gluten-free BBQ sauce.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat in a 300°F oven for about 20 minutes, or until heated through.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram and use the hashtag #mamalovesfood and follow on Pinterest for even more!
Tools We Love
- Mini Loaf Pan – Cooking your chicken in this allows it to soak up all the butter and juices as it cooks!
- Baking Rack – this comes in handy for both cooking and cooling.
Other Awesome Smoker Recipes
- Smoked Chicken Thighs
- Smoked Turkey Breast
- Smoked Pork Tenderloin
- Smoked Chicken Legs
- See all our best smoker recipes!
Can I Make This in the Oven?
Absolutely! Bake exactly as directed at 300°F.
If you’d like the bacon a little crispier at the end, switch the oven to broil for a minute or two after brushing with BBQ sauce. Just keep a close eye on it so the sauce doesn’t burn.
Pellet Smoker Tips
We love making this recipe on our pellet smoker because it adds another layer of smoky flavor.
Hickory pellets are fantastic, but apple, cherry, pecan, or any fruit wood also works beautifully.
If you’re using a gas or charcoal grill, cook the chicken over indirect heat to help prevent flare-ups from the bacon.
Variations
- Want more heat? Leave some of the jalapeño seeds in before stuffing them.
- Love extra cheese? Sprinkle shredded cheddar over the chicken during the last few minutes of cooking.
- Prefer something sweeter? Use a honey BBQ sauce for an even stickier glaze.
Final Thoughts
This Jalapeño Popper Chicken is one of those recipes that looks impressive but is surprisingly simple to make.
Whether you’re firing up the smoker for a weekend cookout or baking dinner in the oven on a busy weeknight, it’s packed with bold flavors that everyone loves.
Just don’t expect leftovers.
Frequently asked questions
Yes. Butterfly three large chicken breasts into six thinner pieces so they’ll roll easily around the jalapeños.
With the seeds removed, the jalapeños provide a mild heat. If you enjoy spicy food, leave a few seeds in each pepper.
Definitely. Assemble the chicken up to a day ahead, cover, and refrigerate. Cook just before serving.
The chicken is done when the thickest part reaches an internal temperature of 165°F. Use an instant-read thermometer for the most accurate results and avoid overcooking.
Get Our Free Easy Casseroles ebook!
Recipes in your inbox
(your email will never be sold!)
Let’s Connect!
Tag #mamalovesfood on Instagram!
