Smoked Bacon-Wrapped Jalapeño Popper Stuffed Chicken
The Soul of the Bacon-Wrapped Jalapeño Popper Stuffed Chicken
Back home in Memphis, the smell of charcoal lighting up is better than any perfume. It’s the smell of the weekend, of family, and of something good about to happen. My granddaddy always said that if you aren’t wrapping it in bacon, you aren’t trying hard enough. He was a man who believed that smoke and time could fix just about anything, and this Bacon-Wrapped Jalapeño Popper Stuffed Chicken recipe is a testament to that wisdom.
I took the heart of our favorite late-night jalapeño poppers—that creamy, spicy kick—and tucked it inside a juicy chicken breast. This is one of my favorite Justin Jones BBQ recipes because it delivers competition-level flavor at home. We treat it with the same respect we give a fifteen-pound brisket, aiming for a dark, mahogany smoked bacon wrapped chicken bark. If you’re looking for more inspiration, you should check out my collection of the best stuffed chicken breast recipes.
Fire Management and the “Indirect Finish” for Grilled Stuffed Chicken
The secret to this grilled stuffed chicken breast isn’t just the cheese—it’s the fire management. You want what we call “clean blue smoke.” If you see billowing white clouds, your fire is starving for oxygen. You want a thin, barely visible whisper of blue.
We use a two-zone setup for this indirect grilling chicken recipe. By keeping the chicken on the indirect side of the grill, we allow the bacon fat to render slowly. This “Indirect Finish” lets the smoke penetrate the meat while the bacon crisps up. If you put these directly over the coals, the bacon drippings would cause flare-ups that’d char your dinner. For a lighter version without the spice, you might try my 30-minute spinach and cream cheese stuffed chicken.
Justin’s Pitmaster Tips for BBQ Jalapeño Popper Chicken
- Trust the Process: I know it’s hard when that smell starts wafting through the yard, but don’t peek! Every time you lift the lid, you’re losing heat. The smoke knows what it’s doing.
- The Toothpick Count: Always count how many toothpicks you put in so you can pull them all out before serving.
- The Rest is Mandatory: This is a rule. If you cut into this BBQ jalapeño popper chicken the second it comes off the pit, that molten cheese will run like a waterfall. Let it rest for ten minutes to set up. If you like this style of heat, you’ll also love my Chorizo and Oaxaca Cheese Stuffed Chicken.
- Wood Choice: For this recipe, I love apple or cherry wood. It gives a sweeter profile that plays real nice with the saltiness of the bacon. Hickory is fine for that Memphis punch, but stay away from mesquite.
Whether you’re a seasoned pitmaster or just starting your journey with charcoal, this recipe is about celebrating the process. Take your time, watch your vents, and remember: good BBQ takes time and love.
Smoked Bacon-Wrapped Jalapeño Popper Stuffed Chicken
Ingredients
Instructions
In a medium bowl, combine the softened cream cheese, shredded cheddar, diced jalapeños, garlic powder, and onion powder. Mix until smooth and well incorporated.
Butterfly each chicken breast by slicing horizontally through the thickest part, being careful not to cut all the way through. Open it like a book to create a pocket.
Place about 2 tablespoons of the jalapeño popper mixture into the center of each chicken breast. Fold the chicken back over the filling and secure the edges with 2-3 toothpicks to prevent a 'cheese waterfall'.
Dust the outside of the chicken lightly with half of the dry rub. Wrap 3 slices of bacon tightly around each breast, overlapping slightly to ensure the chicken is completely covered. Secure the bacon ends with toothpicks.
Season the outside of the bacon with the remaining dry rub. This is what builds that beautiful mahogany bark.
Preheat your smoker (I'm using Bessie today) to 250-275°F using indirect heat. Use a few chunks of apple or hickory wood for a clean, blue smoke.
Place the chicken on the cool side of the grill, seam-side down. Close the lid and resist the urge to peek. Let them smoke for about 60 minutes, or until the internal temperature of the chicken reaches 160°F.
Remove from the smoker and let the chicken rest for 10 minutes. The carryover heat will bring it to the safe 165°F mark, and the cheese will set so it doesn't run out when you slice it.