Jalapeños filled with cream cheese, wrapped in chicken, wrapped in bacon! If you thought jalapeño poppers were good, then you have to try these asap.
The addition of chicken makes these appetizers eat more like a meal. They are truly addictive and one of my favorite things to make for guests.
Ingredients you will need for this recipe:
Cream cheese
Colby Jack Cheese
Slices of Bacon
Chicken thighs
Jalapeños
Barbecue sauce
Barbecue seasoning
How to make smoked bacon wrapped chicken bombs.
Hollow out the jalapeños.
Cut the tips from each jalapeno and core the inside out. I take the back of a spoon push it into the jalapeño and twist it.
The core should loosen up and you can dump everything out my shaking or tapping each one over the trash.
Make the cream cheese filling.
In a small bowl combine softened cream cheese, cheddar cheese and bbq seasoning. Mix that well together to combine.
Place the cream cheese mixture into a piping bag or a ziplock bag and cut the corner for easy filling.
Filling the jalapeños.
Fill each jalapeño with the cream cheese mixture. If you feel like the cream cheese isn't filling up the jalapeño, take your finger and push it to the bottom to pack it in.
Wrapping the chicken.
Using boneless skinless chicken thighs, wrap each piece of chicken around a stuffed jalapeño. Sometimes the chicken can get a little slippery around the jalapeno making it tough to wrap.
If that becomes the case you can slightly freeze the chicken thighs so they stay wrapped around the jalapeño. It may take a little persistence but the outcome is well worth the effort!
After the chicken is wrapped, season the outside with bbq seasoning, then wrap 2 slices of bacon around the entire thing!
You can use a store bought bbq seasoning or try my homemade bbq seasoning!
To secure everything together, I like to use a few toothpicks. Once everything is cooked, you can remove the toothpicks and everything will remain intact.
Smoking the bacon wrapped chicken bombs.
Smoke these at 250°F degrees for 2-3 hours until the bacon and chicken is cooked all the way through (Internal temperature of 165°F). If you are short on time, increase the temperature up to 350°F.
You'll get less smoke flavor but crispier bacon. 10 minutes before removing them off the grill, brush on your favorite bbq sauce. Remove the toothpicks and cut ½ inch slices to serve.
The juicy chicken, the bbq glazed pieces of bacon, and the stuffed jalapeño are a flavor bomb!
Storing and reheating.
Store these bacon-wrapped chicken bombs in an airtight container and refrigerate for up to 4 days. You can air fry or bake them at 350°F for 10-15 minutes to warm up.
If you like this recipe, give these bacon wrapped classics a try!
Smoked jalapeno poppers pigs in a blanket
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Smoked Bacon Wrapped Chicken Bombs
Ingredients
- 8 oz block of cream cheese
- 8 boneless skinless chicken thighs
- 1 cup of shredded colby jack cheese
- 8 jalapeños
- 16 slices of thin cut bacon
- ½ cup bbq sauce
- 2 tablespoons bbq seasoning
Instructions
- Cut ¼ inch off the tops of each jalapeño and core them out. I like to use the back of a spoon, insert and twist to loosen everything and then shake or tap the sides of each pepper to dump the seeds.
- Make the filling by combining softened cream cheese, colby jack cheese and 1 tablespoon of bbq seasoning.
- Take the cream cheese mixture and place it into a piping bag or a ziplock bag with the corner cut off and fill each jalapeño.
- Carefully wrap one chicken thigh around each jalapeño and season the chicken with the remaining bbq seasoning.
- Then wrap each chicken thigh with 2 pieces of thin cut bacon. Secure each one with a few toothpicks if necessary to hold everything together.
- Smoke each chicken bomb at 250°F for about 2-3 hours or until the chicken is cooked to at least 165°F internal. (Use a meat thermometer to check).
- For the last 10 minutes brush bbq sauce onto each chicken bomb then remove from the smoker. Allow them to cool down for a few minutes, then remove toothpicks and slice them into 1 inch pieces to serve.
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