Description
Juicy chicken filled with cheesy jalapeño popper goodness, wrapped in bacon, and smoked to perfection. These Chicken Bombs are spicy, smoky, creamy, and totally unforgettable.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (butterflied and pounded thin)
- 4–6 slices of bacon (thick-cut preferred)
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 fresh jalapeños, finely chopped (remove seeds for less heat)
- 1 garlic clove, minced
- 1 tsp onion powder
- Salt and pepper, to taste
- Your favorite BBQ rub (optional)
- Toothpicks or butcher’s twine
- Optional: A dash of hot sauce
- Optional: Crumbled cooked sausage
- Optional: Smoked gouda or pepper jack
Instructions
- Slice the chicken breasts in half horizontally and place between plastic wrap.
- Pound to about ¼-inch thickness for even cooking.
- In a bowl, mix cream cheese, cheddar, jalapeños, garlic, onion powder, salt, and pepper until smooth.
- Lay out a chicken cutlet and add a spoonful of filling in the center.
- Roll up the chicken like a burrito.
- Wrap 2–3 slices of bacon around each roll, overlapping slightly. Secure with toothpicks or butcher’s twine.
- Optional: Sprinkle BBQ rub over the outside for extra flavor.
- Preheat smoker to 250°F (121°C). Use hickory or applewood.
- Place bombs seam-side down on smoker grate and smoke for 1.5–2 hours, or until internal temp reaches 165°F (74°C).
- Remove and let rest 5–10 minutes before serving.
Notes
Use thick-cut bacon for best results. Avoid overfilling the chicken to prevent leaks. These can be assembled a day ahead and smoked later — perfect for prepping ahead of time!
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken bomb
- Calories: 440
- Sugar: 1g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: <1g
- Protein: 39g
- Cholesterol: 115mg
Keywords: smoked chicken, jalapeño popper, bacon wrapped, chicken bombs, BBQ recipe