Smoked Jalapeño Popper Chicken Bombs are a delicious, spicy, smoky treat that combine tender chicken, spicy jalapeños, creamy cheese, and a crispy bacon wrap. Here’s a full recipe with detailed directions to make these smoky, cheesy chicken bombs.
Ingredients:
-
For the Chicken Bombs:
-
4 boneless, skinless chicken breasts
-
4 oz cream cheese (softened)
-
1 cup shredded cheddar cheese
-
1/2 cup shredded mozzarella cheese
-
4-6 fresh jalapeños (sliced and deseeded)
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
1/4 tsp smoked paprika (optional, for extra smokiness)
-
Salt and pepper to taste
-
-
For the Bacon Wrap:
-
12 strips of bacon (approximately 3 strips per chicken bomb)
-
Toothpicks (for securing the bacon)
-
-
For the Glaze (optional):
-
1/4 cup BBQ sauce
-
2 tbsp honey (for a sweet kick)
-
Equipment:
-
Smoker or grill (if you have a pellet smoker, that works great)
-
Toothpicks
-
Aluminum foil or grilling tray (for easier cleanup)
-
Meat thermometer (optional, but very useful)
Directions:
1. Prep the Chicken:
-
Slice the chicken breasts: Place the chicken breasts on a cutting board and slice them horizontally through the middle to make them thinner (like a butterfly cut). This makes it easier to stuff.
-
Tenderize: Optionally, you can gently pound the chicken to make it more even in thickness. This will ensure it cooks evenly.
2. Prepare the Filling:
-
In a bowl, combine the cream cheese, cheddar, mozzarella, garlic powder, onion powder, smoked paprika, and salt and pepper. Stir until smooth and fully mixed.
-
Stuff the chicken: Lay the chicken breast flat on a cutting board, then spoon some of the cheese mixture into the center of each piece. Add a few slices of jalapeño on top of the cheese mixture. Be careful not to overstuff—just enough to close the chicken around the filling.
3. Wrap with Bacon:
-
Take 3 strips of bacon and wrap them tightly around each stuffed chicken breast. Try to cover as much of the chicken as possible. The bacon will crisp up as it cooks and keep the chicken moist inside.
-
Secure with toothpicks: Use a few toothpicks to secure the bacon to the chicken. Make sure to remove the toothpicks before serving.
4. Smoke the Chicken Bombs:
-
Preheat your smoker to 225°F (107°C). If you’re using a pellet smoker, choose a wood flavor that complements the smokiness of the dish (like hickory or apple wood).
-
Place the chicken bombs on the smoker’s grates, ensuring they aren’t crowded.
-
Smoke the chicken for about 1.5 to 2 hours or until the internal temperature reaches 165°F (74°C). The bacon should be crispy and browned, and the cheese inside will be melted and gooey.
5. Optional Glaze:
-
If you’d like to add a glaze, mix the BBQ sauce and honey together in a small bowl.
-
About 10 minutes before the chicken is done, brush the glaze over the bacon-wrapped chicken bombs. This will give them a nice sweet and savory coating. Let it cook for the remaining time.
6. Rest and Serve:
-
Once the chicken bombs reach 165°F, remove them from the smoker.
-
Let them rest for about 5-10 minutes to allow the juices to redistribute.
-
Remove the toothpicks and slice them into smaller portions if you’d like.
Tips:
-
Jalapeños: If you want less heat, remove all the seeds and membranes from the jalapeños before adding them to the chicken. If you like more heat, keep some of the seeds!
-
Cheese: Feel free to play around with the cheeses. Some people add pepper jack for a spicier kick or even cream cheese mixed with ranch seasoning.
-
Smoker Options: If you don’t have a smoker, you can also cook these on a grill with indirect heat or bake them at 375°F for 25-30 minutes. However, the smoky flavor from a smoker makes them next-level delicious.
-
Toothpicks: Be sure to take out the toothpicks before serving. They’re just for securing the bacon while cooking.
Serving Suggestions:
-
Serve these Smoked Jalapeño Popper Chicken Bombs with a side of creamy ranch or blue cheese dressing for dipping.
-
Pair with a fresh salad or some crispy potato wedges for a complete meal.