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By Head Rooster

Atomic Charcoal Chicken Breast with Jalapeño Popper Topping

This barbecued charcoal chicken breast recipe brings bold, spicy flavour to your backyard BBQ — topped with a rich, cheesy jalapeño popper topping loaded with smoky bacon and fiery jalapeño heat.

This is a great recipe for spice lovers and special gatherings with friends and family. The best part is that it's really easy to make - anyone can do it, so let's get cooking!

Atomic Level of Flavour Inside

Atomic Charcoal Chicken Breast with Jalapeño Popper Topping

Atomic Charcoal Chicken Breast with Jalapeño Popper Topping

Servings

4

Prep Time

30 minutes

Calories

751

Cuisine

Australian American

This barbecued charcoal chicken breast recipe brings bold, spicy flavour to your backyard BBQ — topped with a rich, cheesy jalapeño popper topping loaded with smoky bacon and fiery jalapeño heat.

This is a great recipe for spice lovers and special gatherings with friends and family. The best part is that it's really easy to make - anyone can do it, so let's get cooking!

Atomic Level of Flavour Inside

Ingredients

  • 4 X Large Chicken Breasts (Skin off)

  • Atomic Chicken Charcoal Chicken Rub

  • 200g cream cheese (softened)

  • 160g sharp cheddar cheese (shredded)

  • 120g cooked bacon, (crumbled)

  • 2 fresh jalapeños (diced)

  • 1tsp of Olive Oil

Directions

  1. In a mixing bowl, combine the cream cheese, cheddar cheese, bacon, diced jalapeños and ½ tsp of Atomic Charcoal Chicken Rub

  2. Mix thoroughly until smooth and set aside.

  3. Preheat the BBQ

  4. Lightly coat the chicken breasts with olive oil and season generously with Atomic Chicken Charcoal Chicken Rub.

  5. Let the chicken rest and dry marinate at room temperature while the BBQ heats-up.

  6. Place chicken breasts directly on the hot BBQ grates.

  7. Cook for about 6–8 minutes per side, or until the internal temperature reaches around 70c (160°F)

  8. Then add a generous scoop of the jalapeño popper topping to one side of each breast. Close the BBQ lid to let the topping melt.

  9. Remove the chicken from the BBQ when it reaches an internal temp of 74c (165°F). Let it rest for 4-5 minutes, then serve with your favourite BBQ sides or shred it for a spicy chicken taco or wrap.