Smoked Jalapeño Popper Chicken Bombs
Ingredients:
4 boneless, skinless chicken breasts
4 jalapeños, halved and seeded
8 oz cream cheese, softened
1 cup shredded cheddar cheese
8 slices bacon
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and black pepper, to taste
Toothpicks
BBQ sauce (optional, for glazing)
Instructions:
Preheat Smoker:
Preheat your smoker to 250°F (120°C).
Prepare the Chicken:
Butterfly each chicken breast by cutting it in half horizontally, but not all the way through, so it opens like a book.
Flatten the chicken breasts with a meat mallet to an even thickness.
Prepare the Filling:
In a bowl, mix the softened cream cheese and shredded cheddar cheese until well combined.
Stuff each jalapeño half with the cheese mixture.
Assemble the Chicken Bombs:
Place a stuffed jalapeño half in the center of each butterflied chicken breast.
Fold the chicken over the jalapeño to enclose it completely.
Wrap each chicken breast with two slices of bacon, securing with toothpicks if needed.
Season the Chicken:
Brush each bacon-wrapped chicken breast with olive oil.
In a small bowl, mix the garlic powder, onion powder, smoked paprika, salt, and black pepper. Sprinkle this seasoning mix evenly over the chicken bombs.
Smoke the Chicken:
Place the chicken bombs on the smoker grates.
Smoke for 2 to 2.5 hours, or until the internal temperature of the chicken reaches 165°F (74°C) and the bacon is crispy.
Glaze with BBQ Sauce (Optional):
If desired, brush the chicken bombs with BBQ sauce during the last 10-15 minutes of smoking.
Serve:
Remove the chicken bombs from the smoker and let them rest for a few minutes.
Remove toothpicks and serve hot.
Enjoy these Smoked Jalapeño Popper Chicken Bombs as a mouthwatering appetizer or main dish that’s sure to impress!