Chicken Stuffed Jalapenos wrapped in crispy bacon create the ultimate crowd-pleasing appetizer. The irresistible combination of spicy peppers, tender meat, and smoky bacon will have everyone asking for the recipe!
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🍗 This recipe combines heat from the jalapenos with the smoky richness of bacon and the sweetness of barbecue sauce! It’s a popular appetizer at any party.
My 2 Best Tips For Making Chicken Stuffed Jalapenos
Bacon Selection: Choose regular-cut bacon over thick-cut varieties for this recipe, as it wraps more easily around the chicken and jalapeño pieces. Thick bacon takes longer to cook and may result in undercooked centers while the chicken overcooks. Regular bacon also provides better coverage and creates more even browning throughout the cooking process.
Seed Removal: Take time to thoroughly remove all jalapeno seeds and white membranes to control the heat level and prevent bitter flavors. Use a small spoon or melon baller to scrape out the interior completely. This step is crucial for achieving the right balance of heat without overwhelming spiciness.
I cut the chicken pieces as evenly as possible to ensure consistent cooking times across all the bites. Pieces that are too large won’t cook through properly, while tiny pieces may dry out. I aim for roughly 1-inch cubes that will cook through in the allocated time while remaining juicy and tender.
These bacon-wrapped bites are perfect alongside your favorite dips or as part of a larger appetizer spread. They work for any gathering, and I find myself making them for every party at our house.
You can serve them as a standalone appetizer for game day or cocktail hour! I love pairing them with ranch dressing and a cold beer or serving them with Mexican crema for an extra special touch.
🩷 Melissa
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Spicy Chicken Stuffed Jalapenos with Bacon
Ingredients
- ⅓ cup barbecue sauce
- a dash of Tabasco Sauce
- 2 jalapenos peppers
- 8 slices bacon cut in half*
- 1 large boneless skinless chicken breast cut in to 1 inch pieces
- Mexican Crema and Cilantro for garnish
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil or a silicone baking mat.
- In a small bowl, mix together the barbecue sauce and Tabasco. (Add more Tabasco if you like it spicy.)
- Cut the jalapenos in half lengthwise; remove the stem and seeds. Cut each jalapeno half in to 4 pieces, so you have 16 pieces total.
- Place a piece of jalapeno on a piece of bacon. Top with a piece of chicken; wrap bacon around the chicken and jalapeno. Place seam side up on the prepared baking tray.
- Baste the top and sides of the bite with BBQ sauce. Bake for 15 minutes. Remove bites from the oven and flip the bites over; baste with remaining BBQ sauce. Return to the oven and bake another 10 to 15 minutes until the bacon is crispy and the chicken is cooked through.
- Serve with chopped cilantro and a drizzle of Mexican Crema, Serve additional Crema on the side for dipping if desired.
Notes
Nutrition
How To Make Chicken Stuffed Jalapenos
Step 1: Preheat your oven to 400°F and line a baking sheet with foil or a silicone mat. Mix the barbecue sauce and Tabasco in a small bowl, adjusting the hot sauce to your preferred heat level.
Step 2: Cut the jalapeños in half lengthwise, removing stems and seeds completely. Cut each half into 4 pieces to create 16 total jalapeno pieces that will fit perfectly with your bacon wraps.
Step 3: Place one jalapeno piece on half a bacon slice, top with a chicken piece, then wrap the bacon around both the chicken and jalapeno. Place each bite seam-side up on your prepared baking sheet.
Step 4: Baste with barbecue sauce and bake for 15 minutes. Flip the bites, baste again, and bake another 10-15 minutes until bacon is crispy and chicken reaches 165°F. Garnish with cilantro and Mexican crema before serving.
Recipe FAQs
Increase the oven temperature to 425°F for the last 5 minutes of cooking, or place under the broiler for 1-2 minutes, watching carefully to prevent burning. Make sure you’re not overcrowding the baking sheet, which can cause steaming instead of crisping.
Yes, turkey breast, pork tenderloin, or even shrimp work well as substitutions. Adjust cooking times accordingly – shrimp will cook much faster, while pork may need a few extra minutes to reach safe internal temperature.
Remove all seeds and white membranes from the jalapenos completely, and reduce or omit the Tabasco sauce from the barbecue mixture. You can also substitute mini sweet peppers for a completely mild version that still provides great flavor and color.
More Delicious Appetizers Recipes to Consider
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Dayna
Loved these on Harmony thank you for the recipe
Barbara Schieving
So good right – Enjoy!
Farida Wadia
Looks yummy
Brenda Best Summers
These were a big hit Christmas Eve. I’ll be making them again.
Barbara Schieving
That’s great – thanks Brenda!
Matt Henderson
Just made these but I did Serrano Chile instead of jalapeños and they were off the hook, I like spicy so I will leave seeds in next time. Keeper for sure!!!
Barbara Schieving
Great – thanks for sharing Matt!
2 Sisters Recipes
These cuties look amazing Barb! We have to try them for our next gathering, always could use something spicy at the party,.. thanks for the recipe! PS Your photos are gorgeous!
Deb@Cooking on the Front Burner
I’m pretty sure I couldn’t stop at one!
Barbara Schieving
I couldn’t either 🙂
Melinda Caldwell
Umm yes please!!!! Making this tonight.
Jan
Just got back from Freedom of the Seas where we are at Sabor twice! Loved this appetizer. Could have just ordered as my meal! Thanks so much for sharing this recipe
Barbara Schieving
How fun! I could have eaten it for a meal too. Enjoy!
Krystle (Baking Beauty)
These look mouthwatering. Looks like we’re going to be snowed in again this weekend, maybe these will help keep us warm or at least full! 🙂
2 Sisters Recipes by anna and liz
WOW these sound amazing! And, these bites would be Perfect for anytime…- not just for the Super Bowl. Sounds like you had so much fun on that ship! Great recipe!