These Smoked Jalapeno Stuffed Chicken Bombs combine tender chicken, a spicy jalapeno cream cheese filling, and crispy, smoky bacon for a flavor-packed barbecue treat. Whether you’re hosting a backyard cookout or craving something smoky and savory, this recipe delivers big on taste.
Why You’ll Love This Recipe
- Bold flavors: Creamy jalapeno filling, smoky bacon, and tangy barbecue sauce create a deliciously balanced bite.
- Perfect for grilling: A standout dish for summer cookouts or tailgate parties.
- Customizable: Adjust the heat or fillings to suit your taste.
- Smoky perfection: Using pecan or apple wood adds depth to the flavor.
- Crowd-pleaser: Great as a main dish or appetizer that will impress your guests.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Filling:
- 8 oz Neufchatel cream cheese, softened
- 1/4 cup diced pickled jalapeno
- 1/2 tsp kosher salt
- 1 tsp dried minced onion
- 1/4 tsp smoked paprika
- 1 Tbsp dried chives
- 1 Tbsp minced flat-leaf parsley
- 4 oz finely shredded sharp cheddar cheese
For the Chicken Bombs:
- 4 large boneless, skinless chicken thighs
- 1 lb bacon (4 strips per chicken thigh)
- 1/4 cup barbecue seasoning
- 1/2 cup barbecue sauce of choice
Directions
- Prepare the grill: Preheat your Big Green Egg or kamado-style cooker to 350°F, set for direct heat with the grill grate raised into the dome.
- Make the filling: In a mixing bowl, combine Neufchatel cream cheese, pickled jalapenos, salt, minced onion, smoked paprika, dried chives, parsley, and shredded cheddar cheese using a fork until smooth and well combined.
- Flatten the chicken: Lay each chicken thigh between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
- Stuff the chicken: Spread 1/4 of the cream cheese mixture onto each chicken thigh. Roll the chicken tightly around the filling.
- Wrap in bacon: Wrap each stuffed chicken thigh in 3-5 slices of bacon, covering the ends to seal in the filling. Secure with toothpicks if needed.
- Season the bombs: Sprinkle the wrapped chicken bombs generously with barbecue seasoning. Refrigerate until ready to cook.
- Add wood and cook: Place medium-sized chunks of pecan or apple wood into the smoker. Arrange the chicken bombs on the grill and cook for 15 minutes. Flip and cook an additional 15 minutes.
- Glaze with barbecue sauce: Brush the bombs with barbecue sauce and flip. Repeat brushing and flipping until the chicken reaches an internal temperature of 165°F, particularly in the filling.
- Rest and serve: Remove the chicken bombs from the grill and let rest for 5 minutes. Serve warm and enjoy!
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
Variations
- Spicy kick: Use fresh jalapenos for a hotter filling or add cayenne to the barbecue seasoning.
- Cheese swap: Replace sharp cheddar with pepper jack or mozzarella for different flavor profiles.
- Herb blend: Experiment with cilantro or green onions in the filling.
- Different protein: Use boneless chicken breasts or pork chops for a variation on the recipe.
- Oven option: Bake in the oven at 375°F for 40 minutes, brushing with barbecue sauce in the last 10 minutes.
Storage/Reheating
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Warm in the oven at 350°F for 10-15 minutes or in the microwave in short intervals.
- Freezing: Freeze uncooked chicken bombs, tightly wrapped, for up to 2 months. Thaw overnight before cooking.
FAQs
Can I use fresh jalapenos instead of pickled?
Yes, fresh jalapenos add a spicier, crunchier texture.
What’s the best wood for smoking?
Pecan and apple wood complement the smoky bacon and chicken flavors beautifully.
How do I prevent the filling from leaking out?
Wrap the bacon tightly around the chicken, covering the ends, and secure with toothpicks.
Can I grill these without a smoker?
Yes, grill them over medium heat, turning frequently, and use smoked paprika for flavor.
Can I use chicken breasts instead of thighs?
Yes, but butterfly the breasts to ensure they’re thin enough to roll around the filling.
What sides pair well with this dish?
Serve with coleslaw, cornbread, baked beans, or a fresh green salad.
Can I make this dish ahead of time?
Yes, assemble the chicken bombs a day ahead and refrigerate until ready to cook.
How do I know the chicken is fully cooked?
The internal temperature, including the filling, should reach 165°F.
Can I use a different type of bacon?
Thicker bacon works well but may require slightly longer cooking times.
What if I don’t have barbecue sauce?
Brush with a mix of honey and mustard or use hot sauce for a spicy glaze.
Conclusion
Smoked Jalapeno Stuffed Chicken Bombs are the ultimate indulgent treat for barbecue lovers. With a creamy, spicy filling and smoky, crispy bacon, they’re perfect for any gathering or casual dinner. Fire up your smoker and wow your guests with this irresistible recipe!
Print
Smoked Jalapeno Stuffed Chicken Bombs
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course, Appetizer
- Method: Smoking/Grilling
- Cuisine: American BBQ
Description
These Smoked Jalapeño Stuffed Chicken Bombs are the ultimate BBQ delight! Creamy, spicy filling wrapped in juicy chicken thighs and smoky bacon, then glazed with barbecue sauce for a flavor-packed meal. Perfect for grilling enthusiasts and party appetizers!
Ingredients
For the Filling:
- 8 oz Neufchatel cream cheese, softened
- 1/4 cup diced pickled jalapeños
- 1/2 tsp kosher salt
- 1 tsp dried minced onion
- 1/4 tsp smoked paprika
- 1 Tbsp dried chives
- 1 Tbsp minced flat-leaf parsley
- 4 oz finely shredded sharp cheddar cheese
For the Chicken Bombs:
- 4 large boneless, skinless chicken thighs
- 1 lb bacon (4 slices per chicken thigh)
- 1/4 cup barbecue seasoning
- 1/2 cup barbecue sauce (your choice)
Instructions
- Prepare the Grill:
- Preheat a Big Green Egg or kamado cooker to 350°F for direct heat cooking with the grill grate raised into the dome.
- Make the Filling:
- In a medium bowl, mix the Neufchatel cream cheese, diced pickled jalapeños, salt, minced onion, smoked paprika, dried chives, parsley, and shredded cheddar cheese until well combined.
- Prepare the Chicken Thighs:
- Lay each chicken thigh between two sheets of plastic wrap. Pound them to 1/4-inch thickness with a meat tenderizer.
- Assemble the Chicken Bombs:
- Spread 1/4 of the filling onto each chicken thigh. Wrap the chicken around the filling to enclose it.
- Wrap each chicken piece in bacon, using 3–5 slices per piece to cover fully. Secure the bacon with toothpicks to hold everything together.
- Season and Chill:
- Sprinkle the bacon-wrapped chicken bombs generously with barbecue seasoning. Refrigerate until ready to cook.
- Add Wood Chips and Grill:
- Add 2 chunks of pecan or apple wood (with bark removed) to the heated grill. Place the chicken bombs on the grill grate.
- Cook for 15 minutes, then flip and cook for an additional 15 minutes.
- Glaze with Barbecue Sauce:
- Brush the chicken bombs with barbecue sauce, flip, and brush again. Repeat this process to build a rich glaze while ensuring the internal temperature of the chicken reaches 165°F, including the filling.
- Rest and Serve:
- Remove the chicken bombs from the grill and let them rest for 5 minutes. Serve warm with extra barbecue sauce on the side.
Notes
- Wood Recommendations: Pecan or apple wood adds a mild, sweet smoke that complements the bacon and filling perfectly.
- Spice Level: Adjust the amount of diced jalapeños based on your heat preference.
- Side Pairings: Serve with coleslaw, cornbread, or grilled vegetables for a complete BBQ meal.
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