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Jalapeno Cheddar Bacon-Wrapped Chicken

Jalapeno Cheddar Bacon-Wrapped Chicken

Charlotte Hancey
Chicken breasts are stuffed with cheddar and jalapenos, rolled up, then wrapped in bacon. They are grilled to perfection with a thick basting of teriyaki glaze.
5 from 2 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4


  • Grill (any kind)
  • Toothpicks


  • 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 4-6 oz cheddar, monterrey jack or colby jack cheese, sliced into "sticks"
  • 1 fresh jalapeno (more if you like spice), seeded and diced small
  • 12 slices bacon
  • 1 1/2 cups teriyaki glaze (or sauce)


  • Preheat grill to medium-high heat.
  • Season both sides of chicken breasts with salt and pepper. Place chicken breasts on a flat surface then add 2-3 sticks of cheese and a teaspoon or so of diced jalapeno.
  • Roll up then wrap outside with three slices of bacon. Secure with 3-4 toothpicks. Repeat with remaining chicken.
  • Place chicken bundles on hot grill then flip over after 10 minutes. Brush with teriyaki sauce then continue to baste every 5-7 minutes until chicken is done. When internal temperature of chicken reaches 165 degrees, remove from grill and serve.
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