Uploaded January 2025 | Updated September 2026, 2 weeks ago
This delicious Jalapeño Popper Chicken has been grilled to perfection on the new Weber Searwood XL 600 Pellet Grill by our Ambassador Alex Snodgrass of The Defined Dish. Take your grilled chicken to the next level with this recipe!
Grilled Jalapeño Popper Chicken
Serves 4
For the Rub:
2 tbsp coconut sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp chili powder
1 ½ tsp Kosher salt
½ tsp black pepper
For the Cream Cheese Mixture:
4 oz softened cream cheese
2 tbsp rub mixture
1 cup shredded medium cheddar cheese
For the Chicken:
4 medium sized jalapeños
4 boneless, skinless chicken breasts
8 slices bacon
½ cup BBQ Sauce
Make the Rub:
In a small bowl, combine all of the rub ingredients. Set aside.
Make the Cream Cheese Mixture:
In a medium bowl, combine the cream cheese, 2 tbsps of the rub, and the cheddar. Mix until well combined.
Assemble the Chicken:
Cut the tops off the jalapeños and slice in half lengthwise. Scoop out the seeds and set aside.
On a cutting board, slice the chicken breasts open lengthwise, without slicing all of the way, like a book. Cover with saran wrap and pound the chicken with a meat mallet until it’s an even ¼-inch thickness.
Place half of a jalapeño slice on top of one half of the open chicken breast. Top it with ¼ of the cream cheese mixture and the other half of the jalapeños, then close it like a book. Season both sides evenly with ¼ of the rub. Wrap the chicken breast with 2 slices of bacon, securing the ends with toothpicks. Repeat until all chicken is assembled.
Grill the Chicken:
When ready to grill, set the Searwood XL Weber Grill to 375℉ and preheat with lid closed.
Place the chicken directly on the grill grates and close the lid, cook, flipping 1-2x, until the bacon is crisp and golden and the chicken is cooked through, 8 to 10 mins. Using a grill-safe brush, baste the chicken with the BBQ sauce on both sides so that the sauce coats the chicken nicely and continue to cook, with the lid open, 3-4 mins, flipping once.
Remove from heat and let rest for about 4 mins. Remove the toothpicks and enjoy!
Full Recipe: thedefineddish.com/grilled-jalapeno-popper-chicken
Shop Weber Searwood: weber.com/US/en/searwoodpelletgrill.html
🚨 Subscribe to Our YouTube Channel 🚨
youtube.com/user/GrillwithWeber
This delicious Jalapeño Popper Chicken has been grilled to perfection on the new Weber Searwood XL 600 Pellet Grill by our Ambassador Alex Snodgrass of The Defined Dish. Take your grilled chicken to the next level with this recipe!
Grilled Jalapeño Popper Chicken
Serves 4
For the Rub:
2 tbsp coconut sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp chili powder
1 ½ tsp Kosher salt
½ tsp black pepper
For the Cream Cheese Mixture:
4 oz softened cream cheese
2 tbsp rub mixture
1 cup shredded medium cheddar cheese
For the Chicken:
4 medium sized jalapeños
4 boneless, skinless chicken breasts
8 slices bacon
½ cup BBQ Sauce
Make the Rub:
In a small bowl, combine all of the rub ingredients. Set aside.
Make the Cream Cheese Mixture:
In a medium bowl, combine the cream cheese, 2 tbsps of the rub, and the cheddar. Mix until well combined.
Assemble the Chicken:
Cut the tops off the jalapeños and slice in half lengthwise. Scoop out the seeds and set aside.
On a cutting board, slice the chicken breasts open lengthwise, without slicing all of the way, like a book. Cover with saran wrap and pound the chicken with a meat mallet until it’s an even ¼-inch thickness.
Place half of a jalapeño slice on top of one half of the open chicken breast. Top it with ¼ of the cream cheese mixture and the other half of the jalapeños, then close it like a book. Season both sides evenly with ¼ of the rub. Wrap the chicken breast with 2 slices of bacon, securing the ends with toothpicks. Repeat until all chicken is assembled.
Grill the Chicken:
When ready to grill, set the Searwood XL Weber Grill to 375℉ and preheat with lid closed.
Place the chicken directly on the grill grates and close the lid, cook, flipping 1-2x, until the bacon is crisp and golden and the chicken is cooked through, 8 to 10 mins. Using a grill-safe brush, baste the chicken with the BBQ sauce on both sides so that the sauce coats the chicken nicely and continue to cook, with the lid open, 3-4 mins, flipping once.
Remove from heat and let rest for about 4 mins. Remove the toothpicks and enjoy!
Full Recipe: thedefineddish.com/grilled-jalapeno-popper-chicken
Shop Weber Searwood: weber.com/US/en/searwoodpelletgrill.html
🚨 Subscribe to Our YouTube Channel 🚨
youtube.com/user/GrillwithWeber
