Bacon Wrapped Jalapeno Popper Stuffed Chicken Thighs are a super delicious step up from one of America’s favorite appetizers; “Bacon Wrapped Jalapeno Poppers.”
Bacon Wrapped Jalapeno Popper Stuffed Chicken Thighs are made with deliciously crispy Hickory smoked bacon wrapped around juicy, tender boneless, skinless, perfectly seasoned chicken thighs that are stuffed with spicy green Jalapeno peppers, topped with melted cheese, and fresh Jalapeno slices.
How fun is it to enjoy your favorite appetizer but also enjoy that bad boy wrapped in chicken and crispy hickory smoked bacon? What’s not to love about all the wonderful flavors in Bacon Wrapped Jalapeno Popper Stuffed Chicken Thighs? They are so simple to make and pair well with so many fantastic side dishes you probably already make.
What are Jalapeno Poppers you ask?
Jalapeño poppers are jalapeño peppers that have been de-seeded, the pepper membranes removed and stuffed with a mixture of cheese, spices, and sometimes ground meat, then breaded and deep-fried.
A few Fun facts about Jalapeno Poppers
- Jalapeño poppers are also known as an armadillo egg, if they are wrapped in yummy bacon, a term that was coined back in 1972 by Texans, antedating the trademark on “Jalapeno Poppers”.
- A Chile Relleno can be made with jalapeño pepper, which leads some to believe that jalapeño poppers are possibly probably the Tex-Mex version of Chile Relleno.
- Primarily when Jalapeño Poppers are smoked or grilled and stuffed with sausage they are also sometimes known as A.B.T or Atomic Buffalo Turds.
You will want to wash the Jalapeno peppers in cold tap water, remove the tops of the peppers with a sharp knife, then remove all the seeds and membranes with the tip of a sharp knife. I usually rinse them to be sure all the seeds are removed.
Use a piping bag with a large tip, to fill the clean and deseeded jalapeño peppers with softened cream cheese until the jalapeño pepper is full. Smooth the tops by scraping a knife over the top. Use a clean damp paper towel to wipe clean any cream cheese that may be on the outside of the cream cheese stuffed jalapeño pepper.
Season the boneless, skinless chicken thigh with Cajun seasoning, kosher salt, and freshly ground peppercorns to your own taste on both sides. If you are avoiding salt intake you can always substitute the Cajun season with a mixture of cayenne pepper, onion powder, garlic powder and freshly ground peppercorns to your own taste omitting the kosher salt and Cajun seasoning.
Place the cold seasoned boneless, skinless chicken thighs on a clean cutting board, place a stuffed jalapeño pepper towards the bottom of the boneless, skinless seasoned thigh – note the above image for reference.
Start at the bottom and tightly wrap the boneless, skinless chicken thigh around the cream cheese stuffed jalapeño pepper, it should look like the image above when you have finished rolling it.
Wrap the boneless, skinless chicken thigh with one or two slices of hickory smoked bacon fairly tightly. You should not need to secure the bacon with a toothpick if you have wrapped it around the chicken tight enough; however. feel free to use one if needed.
The uncooked Bacon Wrapped Jalapeno Popper Stuffed Chicken Thighs should look like this when you are finished wrapping them. Spray a baking sheet with cooking spray and gently place them on the baking sheet to bake in a 350 degree preheated oven
The delicious man approved Bacon Wrapped Jalapeno Popper Stuffed chicken thighs are cooked for about 35-42 minutes in 350 degrees preheated oven. I like to even bring them up another notch by adding my favorite white sharp cheddar cheese and slices of fresh jalapeño peppers about 30 minutes baking. So delish Y’all with that melted cheese and jalapeño pepper slice!
Ingredients for Bacon Wrapped Jalapeno Popper Stuffed Chicken Thighs
- 8 medium-sized fresh jalapeño peppers, the tops, and seeds removed
- 4 ounces of softened cream cheese
- 8 boneless skinless thighs
- Cajun seasoning
- kosher salt
- freshly ground black peppercorns
- 8 slices of hickory smoked bacon
- 8 slices of sharp white cheddar cheese
- fresh jalapeño slices to top the chicken, optional
- cooking spray
Bacon Wrapped Jalapeno Popper Stuffed Chicken Thighs are a super delicious step up from one of America's favorite appetizers.
- 8 medium Fresh jalapeño peppers, the tops, and seeds removed
- 4 ounces Cream cheese
- 8 Boneless skinless chicken thighs
- Cajun seasoning to own taste
- Kosher salt to own taste
- Freshly ground black pepper to own taste
- 8 slices Hickory smoked bacon
- 8 slices Sharp cheddar cheese
- Fresh jalapeño slices to top the chicken, optional
- Cooking spray
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Wash the Jalapeno peppers in cold tap water, then remove the tops of the peppers with a sharp knife. Remove all the seeds and membranes with the tip of the sharp knife. I usually rinse them to be sure all the seeds are removed.
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Use a piping bag with a large tip, to fill the clean and deseeded jalapeño peppers with softened cream cheese until the jalapeño pepper is full. Smooth the tops by scraping a knife over the top. Use a clean damp paper towel to wipe clean any cream cheese that may be on the outside of the cream cheese stuffed jalapeño pepper.
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Pre-heat the oven to 400 degrees F
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Season the boneless, skinless chicken thigh with Cajun seasoning, kosher salt, and freshly ground peppercorns to your own taste on both sides. If you are avoiding salt intake you can always substitute the Cajun season with a mixture of cayenne pepper, onion powder, garlic powder and freshly ground peppercorns to your own taste omitting the kosher salt and Cajun seasoning.
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Place the cold seasoned boneless, skinless chicken thighs on a clean cutting board, place a stuffed jalapeño pepper towards the bottom of the boneless, skinless seasoned thighs- see the above image for reference.
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Start at the bottom of the boneless chicken thigh and tightly wrap the boneless, skinless chicken thigh around the cream cheese stuffed jalapeño pepper, it should look like the image above when you have finished rolling it.
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Wrap the boneless, skinless chicken thigh with one or two slices of hickory smoked bacon tightly. You should not need to secure the bacon with a toothpick if you have wrapped it around the chicken thigh tight enough; however, feel free to use one if needed.
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Spray a baking sheet with cooking spray and gently place them on the baking sheet to bake in a 400 degree preheated the oven for about 35 minutes.
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Remove from oven and top with sliced white cheddar cheese and jalapeño slices, place back in 400-degree oven and bake 7-10 minutes more until the cheese has melted.
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Remove from oven, let cool for a few moments before serving.
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Chicken, Bacon, plus jalapenos are the best tasting. These were super moist!
Good Morning, Kristina, so glad you enjoyed the chicken recipe! Thanks for sharing!
These Stuffed Chicken with Jalapenos sound like the perfect balance of savory and spicy! Excited to make these for Cinco de Mayo!
Hey there, Ms. Sara, I never thought of making these for Cinco de Mayo, but that actually isn’t a bad idea. Thanks for sharing that!!!
Hmm armadillo egg? Learn something new every day! These stuffed poppers look like something I need in my life… soon.
Ha Ha, Isn’t that hilarious? The mental image just makes me laugh! Thanks for stopping by.
I really like how you used a whole pepper filled with cream cheese to wrap the chicken around. I always want more jalapeno when I’ve had these in the past so I’m sure I will love this recipe.
I agree, Kelly, the more pepper, the better! If I could crame two in that chicken I would lol!
What a mashup! I’m a sucker for a jalapeno poppers. I bet this is fantastic.
I love them too Morgan, although I have accidentally lite myself up a few times not getting all the seeds out lol! I still keep coming back for more lol
I’m a big fan of spicy food and these jalapeno poppers look and sound amazing. They also look super easy to make so perfect for any night of the week.
Thank you, Stephanie. These are so good. I usually dip mine in some sweet bbq sauce too…My husband loves his with Ranch dressing. Hope you enjoy them.
Love how you put the japalenos in the centers! This look sooo good, I need to show this recipe to my husband.
Thank you, Diana, those are the BEST part!
Oh wow- the name alone has my mouth watering! Can’t wait to try this!
Thank you, Katie, I hope you enjoy them, let me know if you make the recipe.
I LOL’d when I read “Atomic Buffalo Turds.” Thanks for the tip about using a piping bag. I never think about doing that and it would make things so much easier!
Lisa, Ha Ha!!! That was hilarious, wasn’t it? I was like Whaaaat? Thanks for stopping by.
These have so many yummy flavors going on! What a great idea to wrap that chicken thigh around the popper. I’ll bet even my kids would like this one and they aren’t easy to please!
Thank you, Karen, just be sure to get all the seeds and membranes out or you’ll set those babies mouths on fire. I accidentally have done it to myself a few times lol
I wanted to let you know I love your blog. I always find something really good made from real food. Thanks for posting so many wonderful forgotten Southern recipes as well as new ones.
Thanks, Ben you made my day. I am thrilled you enjoy the recipes!
I made these in the oven and they were OUTSTANDING. I did not have Cajun Seasoning so I did pepper, garlic, cayenne pepper, and salt. Close enough! lol
Glad you really enjoyed them Terry! Thanks for sharing!
Reblogged this on Dan K.
Thanks for the reblog, Dan!
Can you use season salt instead of Cajun season ?
Sure, why not?