Smoked Jalapeño Popper Chicken Bombs
Ingredients:
4 boneless, skinless chicken breasts
4 large jalapeños, halved and seeded
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
8 slices of bacon
Toothpicks (to secure)
BBQ sauce (optional, for glazing)
Directions:
Prepare the Filling:
In a bowl, mix the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, and black pepper until well combined.
Fill each jalapeño half with the cream cheese mixture. Set aside.
Prep the Chicken:
Pound each chicken breast to an even thickness using a meat mallet or rolling pin.
Lay a stuffed jalapeño half in the center of each chicken breast. Roll the chicken tightly around the jalapeño, securing it with toothpicks.
Wrap in Bacon:
Wrap each chicken bomb with 2 slices of bacon, making sure to cover the chicken and jalapeño completely. Use additional toothpicks to secure the bacon in place if needed.
Smoking:
Preheat your smoker to 225°F (107°C). Place the bacon-wrapped chicken bombs on the smoker grates.
Smoke the chicken bombs for about 1.5 to 2 hours, or until the internal temperature of the chicken reaches 165°F (74°C) and the bacon is crispy.
If desired, brush the chicken bombs with BBQ sauce during the last 15-20 minutes of cooking for a smoky glaze.
Rest and Serve:
Remove the chicken bombs from the smoker and let them rest for 5 minutes before serving. Remove toothpicks before serving.
Prep Time: 20 minutes | Cook Time: 1.5-2 hours | Total Time: 2 hours 20 minutes
Kcal: Approx. 450 kcal per serving | Servings: 4 servings