We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Jalapeño Popper Chicken

15

30

Apple

If you like your grilled chicken to have some kick, get your hands on our hot & spicy stuffed chicken breasts.

:

Cheese Filling

  • 8 Ounce cream cheese at room temperature

  • 2 Ounce Monterey Jack cheese, finely grated

  • 2 cloves garlic, finely minced

  • 3 Pieces sliced bacon, cooked, crumbled or diced

  • 2 jalapeño pepper, seeded and minced

  • 1 Tablespoon lime juice

  • 1/2 Cup cilantro leaves, chopped

  • 2 Teaspoon Cajun seasoning

  • 1 Tablespoon hot sauce, or more to taste

Chicken

  • 6 boneless, skinless chicken breasts

main

  • 2 Tablespoon Olive oil

  • Cajun seasoning

  • Cilantro, for garnish

  • 1

    When ready to cook, set the Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

    350 ˚F

  • 2

    Make the cheese filling. In a small bowl, add the cream cheese, and shredded cheese, and stir to combine. Work in the garlic, bacon, jalapeño, lime juice, cilantro, 2 teaspoons of Cajun rub, and the hot sauce. Taste for seasoning, adding more rub or hot sauce as desired.

    • 8 Ounce cream cheese at room temperature

    • 2 Ounce Monterey Jack cheese, finely grated

    • 2 cloves garlic, finely minced

    • 3 Pieces sliced bacon, cooked, crumbled or diced

    • 2 jalapeño pepper, seeded and minced

    • 1 Tablespoon lime juice

    • 1/2 Cup cilantro leaves, chopped

    • 2 Teaspoon Cajun seasoning

    • 1 Tablespoon hot sauce, or more to taste

  • 3

    Using a boning knife or paring knife, carefully make a slit in the center of the thickest end of each chicken breast, moving the knife toward the thinner end to form a deep pocket. Use the handle of a wooden spoon to gently widen the hole. Stuff each pocket with some of the cheese filling.

    • 6 boneless, skinless chicken breasts

  • 4

    Oil the outside of each chicken breast with the vegetable oil and season with Cajun rub. If desired, pin the hole shut with a toothpick so the cheese filling doesn’t leak out.

    • 2 Tablespoon Olive oil

    • As Needed Cajun seasoning

  • 5

    Insert the probe horizontally into the center of the chicken breast. Place the chicken breasts directly on the grill grates. Close the lid and cook for 30-45 minutes, or until the internal temperature reaches 165°F.

    165 ˚F

  • 6

    Remove the chicken from the grill, and let rest for 5 minutes before serving. Garnish with cilantro. Enjoy!

    • Cilantro, for garnish

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.