Bacon Wrapped BBQ Chicken
Cream cheese and jalapeño stuffed bacon wrapped BBQ chicken. Easy and delicious, perfect for your summertime grilling.
Servings: 3 people
- 2 Boneless, skinless chicken breasts. Whole, not butterflied or thin sliced
- 6 slices Applewood smoked bacon or whatever variety you like
- 3-4 Fresh Jalapeño peppers
- 8 oz Cream Cheese
- ½ cup shredded sharp cheddar cheese pre-shredded is fine
- 1 tbsp cajun spice I love Tony Chachere's
- ½ cup your favorite BBQ sauce I use Stubb's Sweet Heat
Preparing the chicken
Mix cream cheese, cajun spice, and cheddar until thoroughly blended. Slice the jalapeños longways, the entire length of the pepper. Each piece should be about a half an inch wide.
Take each piece, lay it on it's broad side, and slice down the middle, almost all the way through. This is creating the cavity to stuff with cream cheese.
Stuff a spoonfull of the cream cheese mixture into the chicken. lay a piece of the jalapeño over the cream cheese.
Wrap in once slice of bacon an secure with 1-2 toothpicks.
Grilling the BBQ Chicken
Place the chicken pieces directly over the coals. The fire will flare up. This is ok!
Turning every couple of minutes, render the bacon on all sides of the chicken. It is ok to let the flames engulf the chicken, but not for the whole time. Rotate them around so they don't sit in the flames the whole time.
Once the bacon is rendered on all sides, brush the chicken with BBQ sauce on all sides with a silicon brush. Keep them over the fire, about 60 seconds on each side giving the BBQ sauce time to carmelize.
Move chicken pieces to the other side of the grill, completely away from the fire. Cover the grill and let cook at 425°F for about 25 minutes, or until the internal temperature reaches 165°F.
Serving: 14 ounce piece | Calories: 400kcal