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Grilled Stuffed Jalapeños with Bacon, Chicken, and Cheese

These Grilled Stuffed Jalapeños are bold, smoky, and packed with protein, making them a perfect appetizer for parties or weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 pieces fresh jalapeños
  • 2 pounds boneless skinless chicken thighs
  • 1 pound bacon cooked until crispy
  • 8 oz cream cheese 1 block, softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup mayonnaise
  • 2 tablespoons hot honey seasoning or rub for chicken seasoning

Method
 

Preparation
  1. Trim any excess fat from the chicken thighs and season with hot honey rub or seasoning of choice.
  2. Grill the chicken over direct heat until it reaches an internal temperature of 165°F. Once done, remove the chicken and let it rest for about 5 minutes.
  3. Cook the bacon in a skillet over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to absorb excess grease.
  4. Chop both the chicken and bacon into bite-sized pieces.
  5. In a mixing bowl, combine the chopped chicken, bacon, cream cheese, cheddar cheese, mozzarella cheese, and mayonnaise. Mix well until everything is fully incorporated.
  6. Slice the jalapeños in half lengthwise, removing the seeds and cores.
Cooking
  1. Stuff each jalapeño half with the chicken and cheese mixture, packing it in tightly.
  2. Arrange the stuffed jalapeños on an oiled wire rack.
  3. Preheat the smoker to 250°F and place the rack with jalapeños inside. Smoke for 30 minutes, or until the jalapeños soften.
Finishing Touches
  1. Remove the jalapeños from the smoker and drizzle with hot honey. Garnish with chopped chives for extra flavor and presentation.

Notes

Serve as an appetizer or small plate. For a healthier version, reduce the bacon and use low-fat cheese or Greek yogurt in place of some cream cheese. Store any leftovers in an airtight container for up to 3 days.