Jalapeño-Bacon Chicken Bites

Jalapeno-Bacon Chicken Bites

Jalapeno-Bacon Chicken Bites

These always go over well at parties where you’re going to have the charcoal grill fired up anyway for cooking your main course. I have been known to put a small, thin strip of cheddar, Swiss or jack cheese in these, too, which is very good.  But they are messier to eat with it and any cheese, if used,  is not included in the nutritional info below.  These are OK for Atkins Induction and Keto diets.

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1 lb. boneless, skinless chicken breast

1 large green onion

8 jalapeno peppers, seeded & ribs cut out

1 lb. bacon

1 tsp. paprika

½ tsp. garlic powder

½ tsp. onion powder

¼ tsp. black pepper

dash salt

Cheese strips of your choice (optional, a bit messier, but very good)


Cut chicken into 32 strips about 2″ long and about ½” wide.  In a Ziploc bag, combine all spices.  Add chicken, close and shake to coat well.  Seed, rib and cut jalapenos into quarters lengthwise.  Cut bacon slices into thirds.  Cut green onion into 32 long, thin pieces, cutting lengthwise into 2″ long.  Lay a piece of chicken and onion onto each strip of jalapeno.  Wrap each with a piece of bacon and secure with toothpick.

Grill over charcoal (or oven broil) heat for 10-15 minutes.  Turn and cook about 9-10 minutes longer or until chicken appears to be done and bacon is crisp but not burned.  These can also be cooked in the oven broiler.  Saute chicken in a skillet a bit first if cooked indoors to be sure it gets done.  Boil about 5-6 minutes on a side.

NUTRITIONAL INFO:  Makes 32 appetizers, each containing:

94.38 calories

7.5 g  fat

.46 g  carbs, .15 g  fiber, .31 NET CARBS

5.92 g  protein

179.4 mg. sodium

7 comments on “Jalapeño-Bacon Chicken Bites

  1. I have friends that think jalapenos are too hot… would banana peppers work too?
    It would be nice to please them all, instead of just my fellow jalapeno lovers!🙂


    • Well, I guess it’s better than no peppers, but don’t think it will be very good. I would think searing off a poblano pepper in a hot skillet glazed with oil (to reduce the little heat it has) and chopping would be much better in flavor than banana peppers.


  2. I’ve been cooking my bacon with enough water to cover until it is boiled off and finish off to my crispness. If you cook the bacon with water and remove as soon as the water evaporates and precook the chicken a bit as if you are going to cook inside then put it all together with the cheese, I’m wondering if cooking less time would help that messiness from the cheese?! This does sound delicious! Thanks for sharing.


    • It probably would Sheila, for mass production for company or a party. But for just me and hubby, lazy cook that I am, we just eat ’em a little messier with cheese oozing. Doesn’t slow us down eating them one bit. 🙂
      Hope you like these!


  3. Kelly, in the description is says she’s been known to add a strip of cheddar, swiss or jack…..lol…..I was thinking the same thing till I read it again! Going to try these for sure!


    • The cheese is optional and I’ve added it to the list as such. But is melts and runs all out the ends during cooking, so they can be messier that way. Just so you know. They still taste GREAT! If you watch them closely in the oven, you can get them out before it all runs out.


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