Smoked Chicken Bombs
If you're looking for the perfect smoky, cheesy, bacon-wrapped appetizer or main course, look no further than these insanely delicious smoked chicken bombs! A juicy boneless chicken thigh is stuffed with a jalapeño popper filling of smoked cream cheese and cheddar, then wrapped in bacon and smoked to crispy, smoky perfection.
Servings: 8 people
Ingredients
- 8 boneless skinless chicken thighs
- 8 fresh jalapeños - small to medium sized work best
- 16 strips bacon
- 8 oz cream cheese
- 8 oz cheddar cheese grated
- 1 tablespoon barbecue seasoning Just enough to put an even layer on top of the cream cheese block
- Texas rub
- honey - We prefer to use Mike’s Hot Honey for this recipe - or you can use your favorite barbecue sauce for basting
Instructions
- Preheat pellet grill or smoker to 275℉ with your choice of wood pellets.
- Place block of cream cheese on an aluminum foil-lined baking sheet. Sprinkle barbecue seasoning on top of cream cheese.
- Place whole jalapenos directly on the grill grates. Smoke the jalapenos and the cream cheese block at 275℉ for about 1 hour.
- Remove the smoked jalapenos and cream cheese from the grill. While jalapenos are cooling, transfer the smoked cream cheese to a mixing bowl. Add the shredded cheese and mix until well combined. Set aside.
- Cut the tops off the smoked jalapenos, and cut a slit down one side to open the peppers up like a boat. Remove the seeds. Stuff each pepper with the cream cheese mixture, and then press the sides of the pepper up around the cheese. Set aside.
- Place a chicken thigh, opened up with the smooth side down, on a work surface. If needed, pound out so that the chicken thigh is even thickness. Place one stuffed jalapeno at one end of the chicken thigh, and roll so that the chicken thigh wraps around the pepper. Wrap two strips of bacon around the rolled chicken thigh, and secure with toothpicks if needed. *Be sure to remove toothpicks before serving. Repeat for the other 7 chicken bombs. Once all chicken bombs are wrapped, season all sides with Texas Rub.
- Place the chicken bombs on the grill and smoke for about 1½ hours, or until the internal temperature of the chicken is about 150-155℉. Then, drizzle honey (or barbecue sauce) on top of each chicken bomb, sprinkle on some barbecue seasoning, and return to the grill to continue to cook. *If needed, you can change the position of the chicken on the grill so that all of the thighs cook evenly.
- Smoke the chicken bombs an additional 30-40 minutes, or until internal temperature reaches about 180℉. *If you’re using chicken breasts instead, cook until 165℉.
- Remove the smoked chicken bombs from the grill and transfer to a serving platter. Drizzle with additional honey or barbecue sauce, rest for about 5 minutes, and serve.
Video
Notes
- For best results, use small to medium-sized jalapenos so that the chicken thighs can wrap around the ends of the peppers completely.
- If you notice that the cheese is starting to ooze out the sides of the chicken bombs, you can make aluminum foil “boats” to wrap around the ends of the chicken. Just fold a piece of aluminum foil so that it is about 2-3 inches wide and long enough to come up the ends of the chicken bomb. Place the chicken bomb in the folded aluminum foil strip, and fold the sides up. You can smoke the chicken in the foil to help keep the cheese mixture inside.
- You can substitute boneless skinless chicken breasts that have been butterflied and pounded thin, instead of using the thighs. If using breasts, cook until internal temperature reaches 165 degrees F.
- Be sure to remove toothpicks before serving.