Smoked Jalapeno Popper Hasselback Chicken

5 from 15 votes

Smoked Jalapeno Popper Hasselback Chicken

This Smoked Jalapeno Popper Hasselback Chicken With Bacon is an easy chicken dinner your entire family will love! The crave-worthy flavor of jalapeno poppers transforms boring chicken breasts into an amazing dish!

Prep Time20

Cook Time1 30

Total Time1 50

Course: All Recipes, Main Course

Cuisine: American

Servings: servings

Calories: 495kcal

Author: Jeri Walker

Ingredients

4 boneless skinless chicken breasts
8 ounces cream cheese softened
1 cup cheddar cheese shredded
2 cloves garlic minced
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
2 jalapeno peppers sliced into rounds
8 bacon strips cooked

Optional Ingredients For Serving

BBQ sauce
sour cream
green onions

Instructions

Prepare the Filling

Preheat your pellet grill or smoker to 225℉.
Use an electric mixer to beat cream cheese until smooth in a mixing bowl.
Add shredded cheese, minced garlic, smoked paprika, cumin, salt, and pepper; mix until well combined.

Stuff the Chicken

Create evenly spaced slits about ¾ deep across each chicken breast, being careful not to cut all the way through.
Spoon the cheese mixture into each slit, followed by a slice of bacon and a slice of jalapeno.

Smoke the Chicken

Place the chicken breasts directly on the grill grates of you preheated smoker. Close the lid and smoke the chicken for 90 minutes, or until the internal temperature of the chicken in the thickest part reaches 165℉.
Serve hot, garnished with sour cream and chopped green onions if desired. Enjoy!

Notes

Adjust the spice level by removing seeds from the jalapenos.
When making slits in the chicken, do not cut through completely.
The cooking time will depend on how thick your chicken breasts are and how full of filling they are.
Bring the cream cheese to room temperature before mixing.
Store leftovers in an airtight container in the fridge for 3-4 days, or in the freezer for up to 2 months.

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