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.
0 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).
1 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.
2 Place each stuffed jalapeño face-down on a marinated chicken thigh.
3 Wrap the jalapeño topped chicken thighs with a slice of bacon and place them in a baking dish.
4 Bake at 425°F for 35 minutes, then let cool slightly and enjoy!
