These chicken poppers are a taste of heaven! From the bacon to the crisp, hot, fresh jalapeño to the cream cheese.
This recipe is going to be a hit at your next BBQ.
- Skinless Chicken Thighs
- Cream Cheese
- BBQ Rub
Step 1: To Start Off, Slice the Top Off of a Jalapeño.
Slice again in half, then remove the seeds.
We are going to use one half for each popper, so slice as many jalapeños as needed.
Step 2: Lay Out the Chicken Thighs.
Season the chicken with your choice of rub, I’m using G-fresh’s BBQ spice mix.
Take a stick of cream cheese about the size of the jalapeño, put it into the centre.
We’re using cream cheese as it won’t melt and pour out of the poppers.
Season the cream cheese with some of the rub.
Step 3: Turn Over the Jalapeños.
Roll the chicken thigh around the jalapeño, the cream cheese will be held in the centre.
Then wrap with bacon, tucking in the end.
Repeat for the rest of the chicken.
Step 4: Next, Setup Your BBQ for Indirect Grilling.
To add a little more flavour I’ve added some cherry wood.
You’ll want the BBQ sitting at around 355f or 180c.
Step 5: Layout the Chicken Opposite the Charcoal
Cover with the lid and cook for 35 minutes.
Step 6: Coat Each of the Poppers With BBQ Sauce.
I’m using my homemade BBQ sauce, you can’t find the recipe on the channel.
Cover with the lid and cook for 10 to 15 more minutes or until the BBQ sauce has set.
Step 7: This Are Ready to Be Served.
Step 8: There You Have It! Bacon Wrapped Jalapeño Chicken Poppers.
These taste incredible!
This is a sure-fire hit at your next BBQ.