I have five glorious words for you today. Grilled Buffalo Chicken Jalapeño Poppers.
It’s like chicken wings and jalapeño poppers got married and had a beautiful baby and named it Grilled Buffalo Chicken Jalapeño Poppers.
In all seriousness though (can we even talk seriously when it comes to these little bites of happiness), they really are an incredible marriage of flavors.
The unforgettable savoriness of Frank’s RedHot, the spicy bite of the jalapeño, the creamy textures of the cheese, and the added bonus of the mild smokiness from the chicken and smoked cheddar.
We’ve done jalapeño poppers several ways, including this simple recipe for smoked jalapeño poppers with smoked bacon from a couple years ago, and we’ve experimented with different kinds of cheeses to use, and have decided it’s best to have a variety of cheeses to keep the filling creamy.
If you want a more creamy filling, we’ve found it’s useful to whip the already softened cream cheese a bit, and then mix in some smoked cheddar (regular sharp cheddar also works just fine). This helps for the filling to be creamy instead of dense. Recipes that call for just cream cheese (not whipped) tend to come out a little dense grilled or cooked on the smoker. Still delicious, but it really depends on what you’re gong for.
We’ve also found adding just a touch of sour cream (or plain greek yogurt) and a dash of ranch or blue cheese dressing will help smooth out the filling and add some creaminess to it. In this version we went with ranch in the filling then topped with shaved blue cheese, because we are a house divided when it comes to our Buffalo style wing dipping sauce. Sean, being from upstate NY lives and dies by blue cheese. Me, I’m a ranch girl! Sue me 😉
To bacon or not to bacon? If you want to go the bacon route I recommend doing it the way we did it in our other popper recipe. But we’re really going with the Buffalo wing style flavors here, which is simply Frank’s RedHot hot sauce, chicken, and your dipping sauce of choice (ranch ranch ranch).
As far as the chicken you have a few options.
- You can smoke your chicken, then shred the meat (see how to smoke a whole roaster chicken here).
- You can buy a pre-cooked roaster chicken from your supermarket and shred the meat.
- You can cook up chicken pieces of any size and shred the meat.
The point is, you just need a couple cups of shredded chicken for the filling. Any shredded chicken will do (but the smoked chicken is our favorite recommendation because, well, smoked).
Next just add your filling ingredients into a bowl and mix away. You can taste the filling now to see if you want to add anything or make it more creamy. This is where you would add any extra cream cheese, ranch, or other flavors of choice.
Then fill those pretty little jalapeño halves and head to the grill.
Next you want to set your grill to indirect cooking. We usually set the grill to one half direct the other half indirect. BUT for these we set it up with the direct in the center of the grill, with the outer circle the indirect side.
This is great set up for all these little jalapeño soldiers.
Cover and cook a few minutes until the jalapeños have softened and the filling is hot and creamy. This doesn’t take long, so don’t walk too far away from the grill.
They’re best enjoyed warm (but I’m not gonna lie, they’re also good cold from the fridge the next day) 😉
- 20 jalapeños cut in half lengthwise
- 1 1/2 cups of shredded cooked chicken
- 8 oz cream cheese softened
- 1 cup smoked cheddar cheese shredded
- 1/2 cup Frank's RedHot hot sauce or favorite hot sauce
- 2 tablespoons ranch dressing or blue cheese dressing
- 1/4 teaspoon celery salt
- 1/2 cup panco breadcrumbs
- 1/4 cup of blue cheese crumbles to top the poppers with
Set grill up for indirect cooking.
Slice jalapeños lengthwise, remove ribs and seeds, and arrange on a baking sheet or large plate.
In a large bowl add all filling ingredients (except for the blue cheese crumbles) and mix well.
Add about 1 tablespoon of the filling into each jalapeño half and then top with the blue cheese crumbles.
Place on the indirect heat side of the grill and cover the grill. Cook 6-10 minutes, until the jalapeños have softened and the filling has warmed up and become creamy.
For more tasty recipes, BBQ tips and tricks, check out the Recipe Index.
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