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
Units
Scale
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.
