Barbecue Popper Chicken

Barbecue Popper Chicken takes everything you love about jalapeño poppers and wraps it inside juicy grilled chicken. Stuffed with cream cheese and cheddar, wrapped in bacon, and finished with Killer Hogs The BBQ Sauce, this recipe is loaded with bold flavor and perfect for your next backyard cook.

Barbecue Popper Chicken

Bacon-wrapped chicken breasts stuffed with cream cheese, cheddar, and jalapeños, then finished with Killer Hogs The BBQ Sauce. A bold backyard recipe that's perfect for grilling.

Author: Malcom Reed

Ingredients

4 boneless, skinless chicken breasts
4 jalapeño peppers, halved and seeded
1 block softened cream cheese
4 oz cheddar cheese, cut into sticks
24 oz thin-cut bacon
¼ cup Killer Hogs AP Seasoning
¼ cup Killer Hogs Hot Rub
8 oz Killer Hogs The BBQ Sauce

Directions

Prepare a charcoal grill for indirect cooking using a two-zone fire.
Fill each jalapeño half with softened cream cheese and season with Killer Hogs Hot Rub.
Butterfly each chicken breast and season with Killer Hogs AP Seasoning.
Place one stuffed jalapeño half and one stick of cheddar cheese inside each chicken breast. Fold the chicken closed and season the outside with additional Killer Hogs AP Seasoning.
Wrap each chicken breast with overlapping strips of bacon, covering it completely. Tuck the ends underneath and season the outside with Killer Hogs Hot Rub.
Place the chicken on the indirect side of the grill and cook until the internal temperature reaches 155°F.
Brush each chicken breast with Killer Hogs The BBQ Sauce and continue cooking until the internal temperature reaches 165°F.
For the juiciest results, remove the chicken from the grill at 160 to 162°F and let it rest for 5 to 7 minutes. Carryover cooking will bring the internal temperature to 165°F.