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Jalapeno Popper Chicken Thighs

Jalapeno Popper Chicken Thighs




Do you love some kickin' in your chicken? I have been making the traditional jalapeno poppers wrapped in bacon since the keto beginning of time. They are an awesome snack, or meal. Let's be real here, they end up being a meal because you ate them all. 

Chicken breasts are great and they serve a purpose in all types of diets. However, white meat is easy to overcook and ends up being rubbery and gross. For this recipe, I wanted to change things up. 

The chicken thigh is a delicious, fatty, dark meat vehicle for a jalapeno. I buy a bulk package of boneless skinless chicken thighs every week which can make several meals for us. They can be unrolled and stuffed so easily! The macros are unavailable for this recipe, but the net carbs are less than 2 per chicken popper. Here's what you're going to need....

Ingredients

  • 4 jalapeno peppers
  • 8 tbsp cream cheese (approximate, you may use much less)
  • 8 boneless skinless chicken thighs
  • 8 slices of regular cut bacon
  • Salt and pepper
*You also may want to use toothpicks to secure the bacon on each thigh. 

Directions


  1. Preheat the oven to 375 degrees F. Line a baking sheet with foil and/or parchment paper.
  2. On a cutting board, while wearing gloves if you desire, cut the stem off 4 jalapenos, and slice them lengthwise. 
  3. Scrape the seeds and insides out of each pepper. I use a spoon to do this. 
  4. Fill each pepper half with about a tbsp of cream cheese. Actually, you probably won't need a whole tablespoon for each, depending on size. 
  5. "Unroll" 8 boneless thighs on your baking sheet. In this step you will want to season the chicken, inside and out with s&p.
  6. Put the stuffed pepper in the middle of the thigh and turn them back over so that the thick part of the things is on top. Basically like wrapping the chicken over the pepper.
  7. Wrap each chicken thigh with a slice of bacon. It may be hard to do if your thighs were on the larger side. I used toothpicks to secure them. Arrange them neatly on the sheet. 

  8. Bake in the oven for about 40-45 mins. The chicken will start to brown, and the bacon will be crisp.** If you're in doubt about the internal temp of your poultry, always use a thermometer. The temperature of chicken should be 165 degrees. 
  9. Serve quickly before they are gone.






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