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Spicy Jalapeno Popper Grilled Chicken slathered with barbecue sauce as it cooks on a charcoal grill

Spicy Jalapeno Popper Grilled Chicken

Arlene Mobley - Flour On My Face
Butterflied boneless chicken breasts are seasoned with seasoned salt and pepper before filling with a spicy jalapeno popper filling. The chicken is then grilled to perfection on a charcoal grill. The spicy flavors of jalapeno popper filling combine perfectly with a well seasoned boneless chicken breast.
5 from 10 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Dish
Cuisine American
Servings 4 Servings
Calories 568 kcal


  • 4 medium boneless skinless chicken breasts
  • ½ to 1 teaspoon Lawry’s Seasoned Salt
  • ¼ to ½ teaspoon ground Black Pepper
  • 8 oz. softened cream cheese
  • 4 oz. can medium heat chiles drained well
  • ¼ cup shredded mozzarella cheese
  • ¼ cup shredded Mexican Cheese blend
  • cup pickled sliced jalapeno peppers drained
  • 1 bottle Barbecue Sauce
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  • Prepare the boneless chicken by first carefully butterflying each chicken breast with a sharp knife and then by pounding it flat with a meat mallet.
  • Place the flattened chicken breast pieces on a large cookie or baking sheet in a single layer.
  • Sprinkle both sides of each breast piece generously with the Lawry’s Seasoned Salt and ground Black Pepper. Cover with plastic wrap and refrigerate while preparing the filling.
  • In a small bowl mix the softened cream cheese, drained green chiles, and the shredded cheeses. Mix well to combine.
  • Gently fold the pickled jalapeno pepper slices into the mixture.
  • Remove the tray of chicken from the refrigerator and unwrap.
  • Mound the filling in the center of each butterflied chicken breast, dividing it evenly between the four chicken breasts. Spread the filling evenly over each breast with a spoon. Fold one side of each breast over the filling.
  • Secure the cut edge of each breast with a couple of toothpicks or a wooden skewer that has been soaked in water for about 10 minutes.
  • Place the filled chicken breasts on a clean baking sheet. Cover with plastic wrap and refrigerate for 30 minutes.
  • Grilling the chicken on a charcoal grill. Prepare your grill as usual. Once the coal is medium hot cook the chicken until completely cooked. Check for doneness with a meat thermometer.
  • Once the chicken is done brush with Stubb’s® Bar-B-Que Sauce and cook each side 3 to 4 minutes.
  • Remove the chicken from the grill and place on a clean baking sheet or serving platter.
  • Immediately remove the toothpicks from each piece of chicken.
  • Serve with a pasta salad and grilled corn on the cob.
  • Makes 4 servings.


Serving: 1Chicken Breast | Calories: 568kcal | Carbohydrates: 51g | Protein: 32g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 2167mg | Potassium: 827mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1366IU | Vitamin C: 13mg | Calcium: 228mg | Iron: 2mg
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