Jalapeno and Cheese Grilled Chicken
a unique flavor combination with salty bacon, hot jalapenos and creamy cheese.
a unique flavor combination with salty bacon, hot jalapenos and creamy cheese.
Sometimes, I like gettin’ a little crazy…
living on the edge…
being a little dangerous…
painting the town red, so to speak
Today’s one of those times.
You may not be ready for the crazy PMc…
I’ve been grilling up crazy fun
Jalapeno and Cheese Grilled Chicken
This chicken is tender and juicy from the brine. Jalapenos add a nice spice to the grilled chicken while cheese adds a smooth and creamy component. Who doesn’t love bacon? Bacon adds extra flavor along with a smoky-ness. I think you’ll agree after one taste this chicken has every flavor component you could ask for!
There are no words to describe how good this Jalapeno and Cheese Grilled Chicken is!
boneless, skinless chicken breasts
butterfly breast (look at Big Daddy’s hand!)
Yep, that’s butterflied…
brine in salt and sugar….not a pretty picture
rinse breasts after removing from brine
wrap in bacon
secure with a toothpick
all secure
season with pepper, garlic powder, paprika
Do not use any salty products, there is enough salt in breasts from brining
grill those babies!
grill both sides (wink)
now to the good stuff
I wanted to try fresh and pickled jalapenos.
The fresh ones were better; slice thin.
cover chicken in jalapenos
then lay slice of your favorite cheese on top, I used provolone
heat until cheese melts
Delish!!
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Jalapeno and Cheese Grilled Chicken
Brining makes this Jalapeno and Cheese Grilled Chicken really moist. It's a flavorful and textural explosion in your mouth!!
Prep Time4 mins
Cook Time15 mins
Total Time19 mins
Servings: 4 servings
Ingredients
- 4 chicken breast butterflied and pounded thin
- 1/2 cup salt
- 1/2 cup sugar
- water for brining
- 8 slices bacon
- 2 Tablespoon freshly ground black pepper
- 2 Tablespoon garlic powder or minced garlic
- 2 Tablespoon paprika
- fresh or pickled jalapenos? we liked fresh, sliced thinly, best about 1/3 cup
- provolone cheese slices one for each chicken breast
Instructions
- Place chicken in large bowl and cover with water. Add 1/4 cup salt and 1/4 cup sugar to 2 cups water. Brine for 4 to 12 hours in the refrigerator.
- Heat grill to 350 degrees.
- Remove chicken from brine and wash to remove some of the salt.
- Butterfly chicken then pound thin. Wrap bacon around chicken and secure with a toothpick. Season chicken and bacon with pepper, garlic, and paprika. Grill until meat thermometer inserted in the thickest portion registers 150 degrees. Add jalapenos then cheese and heat until cheese melts. Enjoy!
Notes
Recipe updated 6-28-14 to include rinsing the chicken after brining to remove some of the salt from the outside of the chicken. Even by rinsing the chicken the brine still results in a more tener, juicy chicken.I butterfly and pound the breast simply to make more uniform in thickness in order to cook more evenly.©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Nutrition
Serving: 1breast each
Encore: Chicken Sandwiches – Slice the chicken. Toasted French bread Layer with Jalapeno & Cheese Grilled Chicken and spread bread with Wowee Maui Sauce!! I like it cold but if you prefer a hot sandwich, wrap the chicken in foil and heat in 350 degree oven 10 minutes or until hot.
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Morrissa Clanahan says
Can these be fixed in the oven? Give directions.
Paula says
Yes, chicken usually bakes at 400 degrees F for 25-30 minutes
Missy @MySh!ttyKitchen says
Looks and sounds delicious! Thank you for trying both jalapenos and letting us know! I will be trying this on the grill!
Kara Mcgraw says
can they be baked in the oven?
Paula says
Yes, I would have to use a oven-safe thermometer, I over cook chicken in the oven other wise.
Bobbie says
I made these today…trial run before a barbeque this weekend and I used some chicken thighs and 2 breasts.Is it possible the recipe was posted using too much salt for the brine?ALL the pieces came out REALLY salty..as in uneatable salty.Has anyone else tried the recipe as posted?Is it possible to NOT brine the breasts…would they be ok doing everything else WITHOUT the brining?
Paula says
Yes, you can totally do it without brining or you can cut down the salt. That’s how we make them, but maybe we like things salty :/ You can leave that step out and pick up from there. Hope this helps!
Jeanette says
I made these yesterday, and I agree with Bobbie, they were way too salty, and we like salty food. Otherwise they were very good. Next time I will cut the salt in the brine by at least half, maybe more.
Paula says
Thanks for the feedback! I’ll make note of this in the recipe. We like salty food too, maybe I like it more than I realized.