Grilled Bacon-Wrapped Stuffed Chicken Breasts

Juicy grilled chicken breasts stuffed with tender asparagus and spicy jalapeños, wrapped in crispy bacon, and finished with a touch of lime and brown sugar. Smoky, savory, slightly sweet-and ridiculously easy.

Alright peeps. This is one of those times where the after pictures are sorely missing, um... well...because we were hungry and ate before I could snap more pictures. So you'll have to forgive me on that one. But I was really pleased with how the before pictures turned out, so I decided to share a few more of them with you than I normally would.

We've been grilling a lot lately - pineapple pork kebabs, spicy grilled veggies, salmon kebabs, and even homemade burgers from scratch. So I created another yummilicious grilled chicken recipe using up some of the other ingredients I had sitting around in my fridge, and came up with the delightful concoction you see here.

Um yes... that is totally bacon wrapped around stuffed chicken breasts and sprinkled with brown sugar. Just goes to show you can skewer just about anything you want to. Why not, right? This is a seriously simple grilled stuffed chicken breast recipe that only takes five basic ingredients and a few extra seasonings, and yet it looks like a gourmet feast that took all day to prepare!

Key Ingredients & Substitutions

• Boneless, skinless chicken breasts. Look for evenly sized breasts, about 8 ounces each, so they cook at the same rate. Thick breasts are easier to cut a pocket into. Boneless, skinless chicken thighs also work; open them flat, add the filling, and roll them up instead of cutting a pocket.
• Asparagus. Thin to medium spears fit inside the pocket best and turn tender in the time it takes the chicken to cook. Trim off the woody ends first. Green beans, strips of bell pepper, or a handful of fresh spinach make good swaps when asparagus isn't in season.
• Jalapeño. A few slices add a gentle kick that plays nicely against the sweet bacon. Scrape out the seeds and ribs for less heat, or use mild mini sweet peppers if you're cooking for kids.
• Bacon. Regular-cut bacon is the best choice here because it wraps snugly and crisps up before the chicken dries out. Thick-cut bacon tends to stay chewy on the grill. Turkey bacon works for a lighter version, though it won't get quite as crispy.
• Brown sugar. Just a tablespoon sprinkled over the bacon caramelizes into a sticky, sweet-salty glaze. Maple syrup brushed on during the last few minutes gives a similar effect, or skip the sweetener entirely for a lower-carb meal.
• Fresh lime. A squeeze of lime juice brightens the chicken and seasons it from the inside. Lemon juice is a fine substitute.

Helpful Tips

Get a set of metal skewers. While I sometimes use disposable wooden skewers, a nice big set of flat metal skewers is really helpful here, given the size of the chicken breasts. Flat skewers keep the bundles from spinning when you turn them, and they hold the bacon and filling in place. If you do use wooden skewers, soak them in water for 30 minutes first so they don't burn.

Don't overstuff the chicken. A few asparagus stalks and jalapeño slices are plenty. An overstuffed pocket won't close around the filling, the bacon won't wrap snugly, and the chicken takes longer to cook through.

Tuck the bacon ends underneath. Start and finish each bacon strip on the underside of the breast, then run the skewer through the ends. The bacon won't unravel as it shrinks on the grill.

Watch for flare-ups. Bacon drips fat, and fat means flames. Keep the grill at a steady medium heat, and if the flames jump up, move the chicken to a cooler part of the grate for a minute or two. Having one side of the grill a little cooler gives you a safe spot to finish the chicken if the bacon browns before the center is done.

Check the doneness. Chicken is done when it hits 165°F in the thickest part and the bacon is golden and crispy. An instant-read meat thermometer takes the guesswork out of it. Let the chicken rest for about 5 minutes before slicing so the juices stay put.

Variations

• Baked in the oven. Perfect for the cooler months when the grill is covered up. Heat the oven to 400°F, set a wire rack inside a foil-lined rimmed baking sheet, and place the stuffed, bacon-wrapped breasts on the rack (use toothpicks instead of skewers if they don't fit your pan). Bake for 30 to 35 minutes, until the chicken reaches 165°F. For extra-crispy bacon, run it under the broiler for 1 to 2 minutes at the end, watching closely so the brown sugar doesn't burn. For more oven-baked ideas, try this Pico de Gallo Cauliflower Rice Stuffed Baked Chicken.
• Cheesy upgrade. Add a slice of pepper jack or cheddar inside before wrapping for some ooey gooey goodness.
• Sweet heat. Brush the chicken with a spicy-sweet BBQ glaze in the last few minutes of grilling for a new flavor twist.
• Jalapeño popper style. Spread a tablespoon of softened cream cheese inside the pocket along with the jalapeño slices, like our Stuffed Mini Sweet Peppers with Cheese and Bacon.
• Prosciutto wrap. Swap the bacon for thin slices of prosciutto. It crisps faster and tastes a bit saltier, similar to our Prosciutto Wrapped Asparagus.

Serving Ideas

These stuffed chicken breasts can be served all on their own, since you've already got your veggies tucked inside. For a full summer cookout, pair them with a cool, creamy side like Easy Red Potato Salad or an Italian Pasta Salad.

If you're keeping things light, Cilantro Lime Cauliflower Rice picks up the lime in the chicken, and a Fresh Wedge Salad adds some crunch. And Cooler Corn on the Cob is always welcome at a barbecue, too.

Storing & Reheating

Let any leftovers cool, then remove the skewers and store the chicken in an airtight container in the refrigerator for up to 3 days. Leftovers are great sliced cold over a salad or tucked into a wrap for lunch.

To reheat, place the chicken on a baking sheet and warm it in a 350°F oven for 12 to 15 minutes, until heated through. The oven (or an air fryer at 350°F for 5 to 7 minutes) keeps the bacon crispier than the microwave does. If you do use the microwave, cover the chicken loosely and heat in short bursts so it doesn't dry out.

You can freeze the cooked chicken for up to 3 months. Wrap each piece tightly in plastic wrap and then foil, or seal it in a freezer bag. Thaw overnight in the refrigerator and reheat in the oven. The asparagus will be softer after freezing, but the flavor holds up well. To prep ahead, you can stuff and wrap the chicken up to 24 hours before grilling; cover it and keep it in the refrigerator, then add the brown sugar just before cooking.

More Grilling Recipes

If you loved this recipe, here are a few more grill favorites you might enjoy:

• Dijon Grilled Chicken
• Simple Grilled Chicken Halves
• How to Make the Best Grilled Steak
• Grilled Marinated Asparagus with Gremolata

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