Jalapeno and Cheese Grilled Chicken
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Jalapeno and Cheese Grilled Chicken This simple but unique flavor combination for grilled chicken is easy to make but packs a ton of flavor. So simple, delicious, and easy, this recipe is a keeper.
We like to serve this chicken with Cajun Sausage Dirty Rice or Creamy Broccoli Slaw.
Jalapeno and Cheese Grilled Chicken
This easy grilled chicken recipe has smokey bacon, jalapenos, and cheese. The recipe, as written, calls for brining the chicken breasts. However, when I’m short on time, I skip that step and can’t tell the difference in taste.
Jalapenos add a nice spice to the grilled chicken, while the cheese adds a smooth and creamy component. Who doesn’t love bacon? Bacon adds extra flavor. I think you’ll agree that after one taste, this chicken will become a favorite.
Ingredients you’ll need.
- Chicken
- Jalapenos – fresh or pickled.
- Cheese. Provolone or your favorite.
- Bacon
- Seasoning – black pepper, garlic, paprika
Tools you’ll need
- Smoker grill
- Tongs
- Toothpicks or skewers
Jalapeno and Cheese Grilled Chicken Tips
Chicken with bacon, jalapenos, and cheese, what could be better? It is super easy and impressive enough for guests with amazing flavors. Seared it on the outside and it’ll stay juicy inside from the brine.
And did I mention it’s quick? Chicken breasts without bones cook faster than most people think. If you’re unsure, get this instant-read thermometer.
Chicken is done when the inside reaches 165 degrees F. Remove it from the grill when it reaches 155 and 160 degrees F and allow it to rest. As it rests, the temperature will initially rise and reach 165 before it starts falling.
And, yes, grill extra for leftovers. This leftover chicken makes a salad and sandwich.
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Jalapeno and Cheese Grilled Chicken
Ingredients
- 4 chicken breasts butterflied and pounded thin
- 1/2 cup salt
- 1/2 cup granulated sugar
- water for brining Brining is optional
- 8 slices bacon
- 2 Tablespoon black pepper
- 2 Tablespoon garlic powder
- 2 Tablespoon paprika
- jalapeno pepper we liked fresh, sliced thinly, best about 1/3 cup
- provolone cheese slices one for each chicken breast
Instructions
- Place chicken in large bowl and cover with water. Add 1/4 cup salt and 1/4 cup sugar to 2 cups water. Brine for 4 to 12 hours in the refrigerator.
- Heat grill to 350 degrees.
- Remove chicken from brine and wash to remove some of the salt.
- Butterfly chicken then pound thin. Wrap bacon around chicken and secure with a toothpick. Season chicken and bacon with pepper, garlic, and paprika. Grill until meat thermometer inserted in the thickest portion registers 150 degrees. Add jalapenos then cheese and heat until cheese melts. Enjoy!
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Jalopeno and cheese is a perfect combination! Thank you so much for sharing this perfect chicken recipe! Love it!
A moist and juicy chicken recipe with just a bit of zing.
Recipe has a lovely kick to it.
Can these be fixed in the oven? Give directions.
Yes, chicken usually bakes at 400 degrees F for 25-30 minutes
Looks and sounds delicious! Thank you for trying both jalapenos and letting us know! I will be trying this on the grill!
can they be baked in the oven?
Yes, I would have to use a oven-safe thermometer, I over cook chicken in the oven other wise.
I made these today…trial run before a barbeque this weekend and I used some chicken thighs and 2 breasts.Is it possible the recipe was posted using too much salt for the brine?ALL the pieces came out REALLY salty..as in uneatable salty.Has anyone else tried the recipe as posted?Is it possible to NOT brine the breasts…would they be ok doing everything else WITHOUT the brining?
Yes, you can totally do it without brining or you can cut down the salt. That’s how we make them, but maybe we like things salty :/ You can leave that step out and pick up from there. Hope this helps!
I made these yesterday, and I agree with Bobbie, they were way too salty, and we like salty food. Otherwise they were very good. Next time I will cut the salt in the brine by at least half, maybe more.
Thanks for the feedback! I’ll make note of this in the recipe. We like salty food too, maybe I like it more than I realized.