Description
Smoked Jalapeño Popper Chicken Bombs are stuffed with creamy cheese and jalapeños, wrapped in bacon, and smoked to perfection. A must-try BBQ recipe for game days, parties, or family dinners!
Ingredients
- 4 large chicken breasts (butterflied and pounded thin)
- 4 jalapeños (halved and deseeded)
- 8 oz cream cheese (softened)
- 1 cup shredded cheddar cheese
- 12–16 slices of thick-cut bacon
- 2 tbsp BBQ seasoning/rub
- ½ cup BBQ sauce (optional, for glazing)
- Toothpicks for securing
Optional: garlic powder, onion powder, or ranch seasoning for extra flavor.
Instructions
- Preheat smoker to 250°F.
- Slice jalapeños in half, remove seeds/membranes, and set aside.
- In a bowl, mix cream cheese and cheddar cheese until smooth.
- Fill each jalapeño half with the cheese mixture.
- Place each stuffed jalapeño inside a flattened chicken breast and roll tightly.
- Wrap each chicken roll with 2–3 strips of bacon, securing with toothpicks.
- Season outside generously with BBQ rub.
- Smoke for 1.5–2 hours or until chicken reaches an internal temperature of 165°F.
- Optional: Brush with BBQ sauce during the last 10 minutes for a caramelized glaze.
- Remove, rest for 5 minutes, and serve warm.
Notes
- For less heat, remove all jalapeño seeds and membranes.
- Use toothpicks to secure bacon tightly during smoking.
- If you don’t have a smoker, bake at 375°F for 45 minutes, then broil 2–3 minutes for crispy bacon.
- Experiment with cheese blends like pepper jack, gouda, or mozzarella.
- Use chicken thighs for juicier results.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes