Stuffed Bacon-Wrapped Chicken Breasts on the Traeger
Smoky, creamy, and wrapped in crispy bacon, these Stuffed Bacon-Wrapped Chicken Breasts on the Traeger are the ultimate backyard grilling recipe. Filled with cream cheese, green chilies, and shredded cheese, and finished with smoky Traeger flavor, this dish is perfect for family dinners or gatherings.
Equipment
- Traeger grill
- Foil-lined baking sheet
- Sharp knife (for butterflying chicken breasts)
- Mixing bowl (for filling)
- Spoon (for stuffing the chicken)
- Meat thermometer
Ingredients
- 2 chicken breasts
- 4 oz cream cheese softened
- 1/3 cup shredded cheese Monterey Jack or cheddar
- 1/4 cup green chilies
- 4-6 slices of bacon
- 1 tbsp Grillin’ with Dad All-Purpose Rub
Instructions
- Preheat your Traeger grill to 350°F.
- Butterfly the chicken breasts by slicing them horizontally to create a pocket.
- In a small bowl, mix softened cream cheese, shredded cheese, and green chilies until evenly combined.
- Stuff each chicken breast with the filling, using about 2 tablespoons per breast.
- Wrap each stuffed chicken breast with 2-3 slices of bacon, securing the ends underneath.
- Place the bacon-wrapped chicken breasts on a foil-lined baking sheet and sprinkle generously with Grillin’ with Dad All-Purpose Rub.
- Place the baking sheet on the Traeger and cook for approximately 45 minutes, or until the internal temperature reaches 165°F.
- Remove from the grill and let the chicken rest for 5 minutes before serving.
Video
Notes
Tips & Tricks
Use thin bacon: Thin-cut bacon crisps up better without overcooking the chicken.
Test for doneness: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Wood pellet recommendation: Hickory or cherry wood pellets add a subtle sweetness and complement the smoky bacon flavor.
Prep ahead: Assemble the stuffed chicken breasts earlier in the day and refrigerate until ready to cook.
Optional Garnishes
Drizzle with barbecue sauce or jalapeño ranch.
Serve with Spanish rice, grilled veggies, or a crisp green salad.
Use thin bacon: Thin-cut bacon crisps up better without overcooking the chicken.
Test for doneness: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Wood pellet recommendation: Hickory or cherry wood pellets add a subtle sweetness and complement the smoky bacon flavor.
Prep ahead: Assemble the stuffed chicken breasts earlier in the day and refrigerate until ready to cook.
Optional Garnishes
Drizzle with barbecue sauce or jalapeño ranch.
Serve with Spanish rice, grilled veggies, or a crisp green salad.