This is how you jazz up some boring ol' chicken breast for one heck of a dinner recipe!
Barbecue Popper Chicken
We're adding bacon, 2 kinds of cheese and some BIG flavor to this barbecue chicken!
Author:Malcom Reed
Ingredients
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4 chicken breast - boneless, skinless
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4 jalapeno peppers - cut in half and seeded
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1 block softened cream cheese
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4oz cheddar cheese cut into sticks
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24oz thin cut bacon
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1/4 cup Killer Hogs AP Seasoning
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1/4 cup Killer Hogs Hot Rub
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8ox Killer Hogs The BBQ Sauce
Directions
Prepare charcoal grill for indirect cooking using a 2-zone fire.
Fill each pepper half with softened cream cheese and season with Killer Hogs Hot BBQ Rub.
Butterfly each chicken breast and season with Killer Hogs AP Seasoning. Lay one pepper inside each breast and top with a stick of cheddar cheese. Close the breast around the pepper and season the outside with AP Seasoning.
Lay strips of bacon over the breast overlapping each slice to completely cover the breast. Tuck the bacon underneath the bottom side of the breast, and season with Killer Hogs Hot Rub.
Place each chicken breast on the indirect side of the grill and cook until the internal temperature reaches 155°F. Glaze the outside with bbq sauce and continue to cook until the internal temperature reaches 165°F
TIP: I pull them off at 160-162 and let the internal temperature carry over to 165 which takes about 5-7 minutes of resting.
Malcolm, can you tell me what lighter you used during the video?
Could you cook these in a green egg over indirect heat?