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Chicken Bombs with Bacon and Jalapenos

Rated as 5 out of 5 Stars

"One of our favorite grilling dishes."
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Ingredients

1 h servings 323 cals
Original recipe yields 10 servings (10 chicken bombs)

Directions

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  1. Preheat a gas grill for medium heat (350 degrees F (175 degrees C)), or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
  2. Slice chicken breasts in half lengthwise. Transfer to a resealable plastic bag, seal, and pound to 1/4-inch thickness with a meat mallet. Season with salt and pepper.
  3. Mix Monterey Jack cheese and cream cheese together in a bowl. Fill jalapeno halves with cheese mixture, using about 1 tablespoon in each one.
  4. Place 1 stuffed jalapeno with the cheese side down in the middle of each chicken breast half; fold into a pouch. Wrap each chicken breast completely with three pieces of bacon. Tie 4 ways with roasting string.
  5. Cook on the preheated grill over indirect heat, turning every 5 minutes and basting with barbecue sauce, until juices run clear, about 30 minutes.

Footnotes

  • Cook's Notes:
  • Some family members enjoy a whole stuffed pepper in place of the half inside the chicken.
  • We normally cut the string as soon as the bacon shrinks to the chicken. Make sure you continue to baste with the barbecue sauce.
  • If you like to cook them in the oven, bake at 375 degrees F (190 degrees C) for 30 minutes or until chicken is done. Baste a couple times with the barbecue sauce and finish under the broiler to set the barbeque sauce.
  • Another option is to bake them at 400 degrees F (200 degrees C) without barbeque sauce for the first 20 minutes, turning once to help cook the bacon. Then reduce heat to 375 degrees F (190 degrees C), change pans to lose some of the bacon fat, cover with barbeque sauce, and and finish baking/broiling.

Nutrition Facts


Per Serving: 323 calories; 21.1 g fat; 5.3 g carbohydrates; 26.4 g protein; 88 mg cholesterol; 932 mg sodium. Full nutrition

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Reviews

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These are excellent! No need to change a thing.