Jalapeno Popper Chicken

  • Prep Time
    25 minutes + refrigeration time: 60 minutes
  • Cook Time
    20-25 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 6 whole chicken breasts, skin on, tenderloin removed
  • 6 slices prosciutto
  • Olive oil
  • Sea salt flakes
  • Freshly ground black pepper


  • ¼ cup pickled jalapeno slices, drained, finely diced
  • 100g cream cheese
  • ¼ cup grated cheese
  • ½ teaspoon smoked paprika
  • ½ teaspoon sea salt flakes


Step 1
In a medium bowl, mix the filling ingredients together.

Prepare the chicken by placing one hand on top of the breast to keep it steady. Insert a sharp knife in the middle of the thickest section. Cut a slit roughly 5cm long. Continue to run the knife into the breast until it’s three-quarters of the way through, to create a cavity. Fill with two tablespoons of cheese mixture. Thread a small bamboo skewer through the breast to enclose the stuffing.

Once the chicken is stuffed and secured, gently lift the skin. Push a piece of prosciutto under the skin. Lightly coat the chicken with oil, salt and pepper on all sides. Return to the fridge to set for an hour.

Step 2
To prepare the Pulse for roasting over medium heat (210°C-240°C), preheat the barbecue by turning the control knob(s) to high. Preheat until the barbecue reaches at least 260°C, which will take approximately 15 to 20 minutes with the lid closed.

Step 3
Once the barbecue is preheated, open the lid and brush the cooking grills clean. Adjust the control knob(s) to medium for roasting over medium heat.

Step 4
Cook the chicken skin side down, over for 10 minutes. Turn the chicken over and continue to cook for another 10-15 minutes, or until it has reached an internal temperature of 71°C, then remove from the barbecue. Allow to rest for 5 minutes before slicing. While the chicken is resting the chicken will continue to cook, and should reach 74°C.