Grilled Chicken Popper Grenades

​I have been doing Keto since November, therefore experimenting with various recipes that we all would love.  
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Ingredients:
4 chicken breasts
Blackening seasoning
2 cups shredded cheddar cheese, divided
1 tub of jalapeno cream cheese
4 large jalapenos
1/4 cup green onions

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Directions:
Butterfly chicken breasts by cutting through the middle of the breast and opening like a book, divide into two thin breasts.  If the breasts are not that thick, save the other half for another recipe.  Lay perfectly shaped half on cutting board and hammer until it is thin and even.  Dust with blackening seasoning.  

Cut tops off of jalapenos and take out ribs and seeds while keeping the body of the jalapeno in tact.  Place in bowl covered in water and microwave for five minutes to soften.  Check as you are microwaving, taking them out when they are not flimsy but fork tender.  They will cook further on the grill.  

Make filling by combining cream cheese, half of the cheddar cheese and green onions.  I microwaved the cream cheese a bit to make it easier to mix.  Fill jalapenos.

Using the remaining shredded cheddar, sprinkle over thinned breasts and roll one jalapeno into the chicken, securing at the end with a toothpick.  Brush with avocado oil or other high heat oil and rub with blackening seasoning.  

Heat your grill to 450-500, making a dual zone heat by piling charcoal on one side of the grill.  Grill all sides of the chicken until seared on all sides and then move to the cooler side of the grill.  As the cheeses starts to melt, a pro tip is to turn chicken with open side of the popper up so no cheese spills out until the chicken grenades reach 160F.  Enjoy!

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