He-Man Chicken

He-Man Chicken


"This is a grilled chicken recipe inspired by a dish found in Del Rio, TX. Truly a man's meal, and not for the faint of arteries, this dish combines three of men's favorite things: Grilling, Bacon, and Chili. Don't love it till you try it! Goes well with a light beer and mashed potatoes."
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50 m servings 554 cals
Serving size has been adjusted!
Original recipe yields 3 servings


  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 59.1 g
  • 118%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 1725 mg
  • 69%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. Lay a chicken breast onto a work surface and place the palm of your hand down on the meat. With a sharp knife, carefully slice the chicken breast half horizontally, without cutting all the way through, and open up the sliced chicken breast like a book. Repeat with the other two chicken breasts.
  3. Place each sliced, opened out chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch.
  4. To stuff the chicken breasts, lay out a flattened breast and place a skewer on the meat, in the center. Spoon about 1 tablespoon of chili over the skewer and top the chili with about a teaspoon of pepperjack cheese. Roll the chicken breast around the skewer and secure with toothpicks. Wrap each chicken roll with 2 slices of bacon and secure with toothpicks. Pour about 1/2 cup of barbecue sauce into a bowl, and brush each roll with sauce. Discard any leftover sauce.
  5. Cook on the preheated grill, turning often and spraying the grill with water occasionally to prevent flare-ups, until the chicken is no longer pink in the middle, the juices run clear, and the bacon is browned, about 15 minutes.
  6. Pour more barbecue sauce into a clean bowl and brush the rolls again before removing from the grill. Let rest about 5 minutes before pulling out the toothpicks and skewers for serving.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.


Read all reviews 4
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Oh my! This is so good! The first time be prepared to get a little frustrated with the prep. Every time it gets easier. I add. a little more chili and a dab of the BBQ sauce inside. Take your ti...

I cooked this in the oven and it was fabulous!

Decided to try this to wow my menfolk but it didn't go over so well. I think the chicken has to be thinnner than called for, it didn't cook on the inside until the soaked skewers were turned to ...

Came out great...let them slow cook for awhile kept them tender and juicy

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