Jalapeno and Cheese Grilled Chicken

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Jalapeno and Cheese Grilled Chicken This simple but unique flavor combination for grilled chicken is easy to make but packs a ton of flavor. So simple, delicious, and easy, this recipe is a keeper.

We like to serve this chicken with Cajun Sausage Dirty Rice or Creamy Broccoli Slaw.

Jalapeno Cheese Grilled Chicken
Jalapeno Cheese Grilled Chicken

Jalapeno and Cheese Grilled Chicken

This easy grilled chicken recipe has smokey bacon, jalapenos, and cheese. The recipe, as written, calls for brining the chicken breasts. However, when I’m short on time, I skip that step and can’t tell the difference in taste.

Jalapenos add a nice spice to the grilled chicken, while the cheese adds a smooth and creamy component. Who doesn’t love bacon? Bacon adds extra flavor. I think you’ll agree that after one taste, this chicken will become a favorite.

Jalapeno Cheese Grilled Chicken

Ingredients you’ll need.

  1. Chicken
  2. Jalapenos – fresh or pickled.
  3. Cheese. Provolone or your favorite.
  4. Bacon
  5. Seasoning – black pepper, garlic, paprika

Tools you’ll need

  1. Smoker grill
  2. Tongs
  3. Toothpicks or skewers

Jalapeno and Cheese Grilled Chicken Tips

Chicken with bacon, jalapenos, and cheese, what could be better? It is super easy and impressive enough for guests with amazing flavors. Seared it on the outside and it’ll stay juicy inside from the brine.

And did I mention it’s quick? Chicken breasts without bones cook faster than most people think. If you’re unsure, get this instant-read thermometer

Chicken is done when the inside reaches 165 degrees F. Remove it from the grill when it reaches 155 and 160 degrees F and allow it to rest. As it rests, the temperature will initially rise and reach 165 before it starts falling.

And, yes, grill extra for leftovers. This leftover chicken makes a salad and sandwich.


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Jalapeno Cheese Grilled Chicken

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!!  
Author: Paula
5 from 7 votes
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Prep Time: 4 minutes
Cook Time: 15 minutes
Total Time: 19 minutes
Servings: 4 servings


  • 4 chicken breast butterflied and pounded thin
  • 1/2 cup salt
  • 1/2 cup granulated sugar
  • water for brining Brining is optional
  • 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


  • 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!


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.


Serving: 1breast each | Calories: 555kcal | Carbohydrates: 29g | Protein: 54g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 174mg | Sodium: 14703mg | Potassium: 1043mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1824IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg
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  1. 5 stars
    Jalopeno and cheese is a perfect combination! Thank you so much for sharing this perfect chicken recipe! Love it!

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  3. 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?

    1. 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!

    2. 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.

      1. 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.

5 from 7 votes (3 ratings without comment)

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