👉Smoked Jalapeño Popper

Smoked Jalapeño Popper Chicken Bombs

Indulge in the mouthwatering fusion of flavors with these Smoked Jalapeño Popper Chicken Bombs! These delectable chicken bombs are an explosion of creamy, spicy, and savory delights, wrapped in smoky bacon and finished with a sweet, tangy BBQ glaze. Perfect for a cozy dinner at home or impressing guests at your next backyard barbecue, these chicken bombs are a surefire hit! The combination of tender chicken, rich cheese, spicy jalapeños, and smoky bacon creates a comforting yet exciting culinary experience. Let’s dive into this delightful recipe that’s bursting with flavor in every bite!

Ingredients Overview

• 4 boneless, skinless chicken breasts: The star of the dish! Choose plump, fresh chicken breasts that will hold the filling well and stay juicy during smoking.
• 8 oz cream cheese, softened: This adds a rich, creamy texture to the filling. Softening it beforehand makes it easier to blend with other ingredients.
• 1 cup shredded cheddar cheese: Adds a sharp, cheesy flavor that complements the creaminess of the cream cheese and the heat of the jalapeños.
• 4 jalapeños, seeded and diced: Provides a spicy kick! Be sure to seed them to control the heat level. Dicing ensures they are evenly distributed in the filling.
• 8 slices of bacon: Wrapped around each chicken bomb to add smoky flavor and crisp texture. Bacon also helps keep the chicken moist while smoking.
• BBQ rub: A mix of spices that enhances the flavor of the chicken. Choose your favorite BBQ rub or make your own with paprika, garlic powder, onion powder, brown sugar, and a hint of cayenne for a balanced kick.
• BBQ sauce: Brushed on at the end for a sweet and tangy glaze that perfectly complements the smoky chicken and bacon.

Step-by-Step Cooking Instructions

Step 1: Preheat the Smoker

Preheat your smoker to 225°F. This low and slow cooking method ensures the chicken remains tender and absorbs that lovely smoky flavor.

Step 2: Prepare the Creamy Filling

In a bowl, mix together the cream cheese, shredded cheddar cheese, and diced jalapeños. Ensure the cream cheese is softened for easier mixing. The cheddar adds a delightful sharpness, while the jalapeños bring a spicy kick. Blend until smooth and well-combined.

Step 3: Pound the Chicken Breasts

Pound the chicken breasts to an even thickness. Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet. This ensures even cooking and makes rolling easier.

Step 4: Fill and Roll the Chicken Bombs

Spread the cream cheese mixture onto each chicken breast and roll them up. Spread a generous layer of the cheese mixture on each chicken breast, then carefully roll each breast into a tight cylinder, encasing the filling inside.

Step 5: Wrap with Bacon and Season

Wrap each chicken bomb with two slices of bacon and season with BBQ rub. Wrap the bacon slices around each rolled chicken breast, securing with toothpicks if needed. Sprinkle the BBQ rub generously over the bacon-wrapped chicken bombs to infuse them with additional flavor.

Step 6: Smoke the Chicken Bombs

Place the chicken bombs in the smoker and cook for 1.5-2 hours, or until the internal temperature reaches 165°F. Place the chicken bombs on the smoker grates, ensuring enough space between them for even smoke circulation. Smoke until the chicken is cooked through and the bacon is crispy.

Step 7: Glaze and Rest

Brush the chicken bombs with BBQ sauce and let them rest for a few minutes before serving. Apply a generous coat of BBQ sauce for a sticky, flavorful finish. Allow the chicken bombs to rest for about 5 minutes to let the juices redistribute.

Valuable Tips

• Tip 1: Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer to check that the internal temperature has reached 165°F.
• Tip 2: Soften Cream Cheese Quickly: If you’re short on time, soften the cream cheese in the microwave for about 20-30 seconds.
• Tip 3: Control the Heat Level: If you prefer a milder flavor, use fewer jalapeños or replace them with milder peppers like bell peppers.
• Tip 4: Secure with Toothpicks: Use toothpicks to secure the bacon around the chicken bombs, preventing it from unraveling during smoking.
• Tip 5: Choose Thick-Cut Bacon: Thick-cut bacon provides better coverage and holds up well during the smoking process, becoming wonderfully crispy.
• Tip 6: Experiment with Different Cheeses: Feel free to mix in different cheeses like Monterey Jack or pepper jack for added flavor.
• Tip 7: Opt for Homemade BBQ Sauce: A homemade BBQ sauce allows you to control the sweetness, tanginess, and spice level to suit your taste preferences.
• Tip 8: Rest for Juicier Chicken: Allow the chicken to rest after cooking to retain moisture and ensure every bite is juicy.
• Tip 9: Smoke with a Fruitwood: Woods like apple or cherry add a mild, sweet smoke flavor that complements the chicken and bacon.
• Tip 10: Customize Your BBQ Rub: Tailor your BBQ rub to your taste by adding ingredients like smoked paprika, cayenne, or brown sugar for sweetness.

Storage and Reheating Tips

• Refrigeration: Store leftover chicken bombs in an airtight container in the refrigerator for up to 3 days. Ensure they have cooled to room temperature before storing.
• Freezing: To freeze, wrap each chicken bomb individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months.
• Reheating: To reheat, thaw frozen chicken bombs in the refrigerator overnight. Preheat your oven to 350°F and bake for 15-20 minutes, or until heated through. For added crispiness, reheat in an air fryer at 350°F for 5-7 minutes.

20 Frequently Asked Questions

1. Can I use chicken thighs instead of breasts?
   Yes, boneless, skinless chicken thighs work well and add extra juiciness.
2. What if I don’t have a smoker?
   You can use a grill with a smoker box or bake in the oven at 375°F until the chicken is cooked through.
3. How can I make the dish less spicy?
   Use fewer jalapeños or substitute with bell peppers for a milder version.
4. Can I prepare the chicken bombs ahead of time?
   Yes, prepare them up to the point of smoking, then refrigerate for up to 24 hours.
5. What’s the best way to soften cream cheese quickly?
   Microwave on medium power for 20-30 seconds, or leave it at room temperature for about 30 minutes.
6. Can I use low-fat cream cheese?
   Yes, but the filling may not be as rich and creamy.
7. What wood chips are best for smoking?
   Applewood, cherrywood, or hickory work well with chicken.
8. How can I tell if the chicken is done?
   Use a meat thermometer; the internal temperature should be 165°F.
9. Can I add other ingredients to the filling?
   Absolutely! Consider adding chopped onions, garlic, or other cheeses.
10. What sides go well with this dish?
    Serve with a fresh salad, coleslaw, or roasted vegetables.
11. Can I use turkey bacon instead of regular bacon?
    Yes, but turkey bacon may not crisp up as much as regular bacon.
12. Is there a vegetarian version of this recipe?
    Replace chicken with large portobello mushrooms and omit bacon for a vegetarian twist.
13. What’s the best way to reheat leftovers?
    Reheat in the oven or an air fryer for best results.
14. Can I grill the chicken bombs instead of smoking?
    Yes, grill over indirect heat until cooked through.
15. How do I prevent the cheese from leaking out?
    Ensure the chicken is rolled tightly and the bacon is wrapped securely.
16. What’s a good substitute for BBQ rub?
    A simple mix of paprika, garlic powder, onion powder, salt, and pepper works well.
17. Can I make this recipe dairy-free?
    Use dairy-free cream cheese and omit or use dairy-free cheddar.
18. Can I add vegetables to the smoker with the chicken bombs?
    Yes, smoked vegetables like bell peppers, onions, or zucchini make great sides.
19. How do I get crispy bacon?
    Use thick-cut bacon and ensure the smoker temperature is consistent.
20. Can I use store-bought BBQ sauce?
    Yes, choose your favorite BBQ sauce or make a homemade version for a personal touch.