Chicken Bombs with Bacon and Jalapenos
One of our favorite grilling dishes.
- 5 (4 ounce) skinless, boneless chicken breast halves
- salt and freshly ground black pepper to taste
- 1 ¼ cups shredded Monterey Jack cheese
- ½ (8 ounce) package cream cheese
- 5 jalapeno peppers, halved and seeded
- 30 slices bacon
- roasting string
- ½ cup barbecue sauce, or to taste
- 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.
serving: 10 chicken bombs
calories: 323.1 kcal
carbohydrates: 5.3 g
protein: 26.4 g
saturated fat: 9.3 g
cholesterol: 87.7 mg
sodium: 932.2 mg
fiber: 0.1 g
sugar: 3.4 g