Grilled Jalapeño Popper Chicken Pressure Cooker Recipe
A spicy, smoky grilled Jalapeño Popper Chicken that's stuffed with creamy cheese and wrapped in crispy bacon—perfect for pressure cooker or grill methods alike!
Ingredients
Equipment
Method
Instructions
- In a small bowl, combine all of the rub ingredients. Set aside.
- In a medium bowl, combine the cream cheese, 2 tablespoons of the rub, and the shredded cheddar. Mix until well combined.
- Cut the tops off of the jalapeños and slice in half lengthwise. Scoop out the seeds and set aside.
- Slice the chicken breasts open lengthwise like a book. Pound the chicken so it's an even ¼-inch thickness.
- Place half of a jalapeño slice on chicken, top with cream cheese mixture, then other half of jalapeño, and close it. Season with rub and wrap with bacon. Secure with toothpicks. Repeat for all.
- Heat grill to 350℉–375℉. Grill chicken 6 minutes per side or until bacon is rendered. Move to lower heat if flaring. Baste with BBQ sauce and grill another 3–4 minutes. Let rest 4 minutes.
- For pellet grill: Set grill to 375℉, grill chicken 8–10 mins flipping once or twice, baste with BBQ sauce, grill another 3–4 mins. Let rest 4 minutes.
- Remove toothpicks and serve hot.
Notes
Remove toothpicks before serving. Serve with fresh salad, roasted veggies, or grilled corn.
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