Smoked Jalapeño Popper Chicken Bombs Recipe
Ingredients:
4 boneless, skinless chicken breasts
4-6 jalapeños, seeds removed and halved
8 ounces cream cheese, softened
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
8-12 slices of bacon
Toothpicks
Barbecue sauce (optional, for basting)
Wood chips for smoking (such as hickory or applewood)
Instructions:
Prepare the Chicken:
Preheat your smoker to 225°F (107°C) and add your preferred wood chips.
Pound the chicken breasts to an even thickness, about 1/2 inch thick. Season both sides with salt, pepper, garlic powder, and onion powder.
Make the Filling:
In a medium bowl, mix the softened cream cheese, shredded cheddar cheese, garlic powder, and onion powder until well combined.
Assemble the Chicken Bombs:
Place a generous spoonful of the cream cheese mixture into each jalapeño half. Lay a filled jalapeño half on each chicken breast and roll the chicken around the jalapeño, securing it with toothpicks.
Wrap each chicken roll with bacon slices, securing the ends with toothpicks.
Smoke the Chicken Bombs:
Place the chicken bombs on the smoker grates. Smoke for 2-2.5 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and the bacon is crispy. If desired, baste with barbecue sauce during the last 30 minutes of smoking.
Serve:
Remove the toothpicks before serving. Let the chicken bombs rest for a few minutes before slicing and serving.
