Chicken Jalapeño Poppers
These Chicken Jalapeño Poppers are made for summertime gatherings! Halved, cream cheese-stuffed jalapeños are paired with juicy, marinated chicken thighs, wrapped in bacon, and baked to crispy perfection.
Servings: 5 Servings
Ingredients
- 1 pound boneless, skinless chicken thighs
- 8 ounces coconut aminos
- 12 ounce can whole pickled jalapenos
- 1, 8 ounce block cream cheese
- 12 ounces bacon
Instructions
- Add the coconut aminos to a large bowl, then cut the chicken thighs in half, width-wise, add them to the bowl of coconut aminos, and let them marinate in the fridge for at least 1 hour (up to 24 hours).
- Preheat the oven to 425°F. Remove the stem from the jalapeños, cut them in half length-wise, and scrape out the seeds and inner fibers using a spoon. Fill the jalapeños with about 1 tablespoon of cream cheese each.
- Place each stuffed jalapeño face-down on a marinated chicken thigh.
- Wrap the jalapeño topped chicken thighs with a slice of bacon and place them in a baking dish.
- Bake at 425°F for 35 minutes, then let cool slightly and enjoy!
Nutrition
Calories: 409kcal | Carbohydrates: 13g | Protein: 25g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 124mg | Sodium: 2619mg | Potassium: 466mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1202IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 2mg