Smoked Jalapeño Popper Chicken Bombs

Smoked Jalapeño Popper Chicken Bombs

These Smoked Jalapeño Popper Chicken Bombs are a mouthwatering combination of juicy chicken, spicy jalapeños, creamy cheese filling, and crispy bacon—all smoked to perfection. Perfect for game day, parties, or a fun family dinner, this recipe is sure to impress!

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 large jalapeños, halved lengthwise 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

Instructions

1. Preheat the Smoker:
Preheat your smoker to 250°F (120°C). Use wood chips like hickory, apple, or cherry for a rich, smoky flavor.

2. Prepare the Jalapeños:
Cut the jalapeños in half lengthwise and remove the seeds and membranes. For less heat, soak the jalapeños in cold water for 15–20 minutes before proceeding.

3. Make the Cheese Filling:
In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, and black pepper. Mix until smooth and well combined.

4. Butterfly the Chicken Breasts:
Using a sharp knife, butterfly each chicken breast by slicing it horizontally almost all the way through, leaving one side intact so you can open it like a book. Flatten the chicken slightly with a meat mallet or rolling pin to create an even surface.

5. Assemble the Chicken Bombs:

  • Place a halved jalapeño cut-side up on one side of each butterflied chicken breast.
  • Spoon about 2 tablespoons of the cheese mixture into the jalapeño halves.
  • Fold the chicken breast over the filling to enclose it completely. Secure the edges with toothpicks if needed to keep the chicken closed during cooking.

6. Wrap with Bacon:
Wrap each stuffed chicken breast with 2 slices of bacon, overlapping slightly to cover the entire surface. Secure the bacon with toothpicks if necessary.

7. Season the Chicken:
Lightly season the outside of the bacon-wrapped chicken with additional smoked paprika, garlic powder, or black pepper for extra flavor.

8. Smoke the Chicken Bombs:
Place the chicken bombs on the smoker grates and smoke for 1 1/2 to 2 hours, or until the internal temperature of the chicken reaches 165°F (74°C). Baste the chicken with any rendered bacon fat halfway through cooking for added moisture and flavor.

9. Optional: Finish with a Sear:
For a crispier exterior, transfer the chicken bombs to a grill or preheated cast-iron skillet over medium-high heat for 2–3 minutes per side, or until the bacon is caramelized and crispy.

10. Rest and Serve:
Remove the chicken bombs from the smoker and let them rest for 5 minutes. Remove any toothpicks before serving. Slice in half to reveal the gooey cheese filling and enjoy!

Tips for Success

  • Adjust the Heat: For milder poppers, remove all seeds and membranes from the jalapeños. For extra spice, leave some seeds or use hotter peppers like serranos.
  • Cheese Variations: Swap cheddar for pepper jack cheese for a spicier kick or try a blend of cheeses like Monterey Jack and mozzarella for creaminess.
  • Make Ahead: Assemble the chicken bombs ahead of time, wrap them tightly in plastic wrap, and refrigerate for up to 24 hours before smoking.

Serving Suggestions

Serve these Smoked Jalapeño Popper Chicken Bombs with ranch or blue cheese dressing for dipping. Pair with grilled vegetables, a fresh salad, or roasted potatoes for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to retain moisture and crispiness.

These Smoked Jalapeño Popper Chicken Bombs are a delicious fusion of flavors and textures, combining smoky, cheesy, and spicy elements in every bite. Whether you’re hosting a gathering or just craving something indulgent, this recipe is sure to be a hit!