Grilled Jalapeño Popper Chicken

Make the Rub:

In a small bowl, combine all of the rub ingredients. Set aside.

Make the Cream Cheese Mixture:

In a medium bowl, combine the cream cheese, 2 tbsps of the rub, and the cheddar. Mix until well combined.

Assemble the Chicken:

Cut the tops off the jalapeños and slice in half lengthwise. Scoop out the seeds and set aside.

On a cutting board, slice the chicken breasts open lengthwise, without slicing all of the way, like a book. Cover with saran wrap and pound the chicken with a meat mallet until it’s an even ¼-inch thickness.

Place half of a jalapeño slice on top of one half of the open chicken breast. Top it with ¼ of the cream cheese mixture and the other half of the jalapeños, then close it like a book. Season both sides evenly with ¼ of the rub. Wrap the chicken breast with 2 slices of bacon, securing the ends with toothpicks. Repeat until all chicken is assembled.

Grill the Chicken:

When ready to grill, set the Searwood XL Weber Grill to 375℉ and preheat with lid closed.

Place the chicken directly on the grill grates and close the lid, cook, flipping 1-2x, until the bacon is crisp and golden and the chicken is cooked through, 8 to 10 mins. Using a grill-safe brush, baste the chicken with the BBQ sauce on both sides so that the sauce coats the chicken nicely and continue to cook, with the lid open, 3-4 mins, flipping once.

Remove from heat and let rest for about 4 mins. Remove the toothpicks and enjoy!