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Smoked Jalapeño Popper Chicken Bombs


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  • Author: Olivia
  • Total Time: 0 hours
  • Yield: 4 servings 1x

Description

These Smoked Jalapeño Popper Chicken Bombs take the classic jalapeño popper to the next level by combining juicy chicken with smoky jalapeños, creamy cheese, and a crispy bacon wrap. Perfect for grilling or smoking, they’re packed with flavor and ideal for parties, game days, or a fun family dinner.


Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 4 large jalapeños, seeds removed and sliced in half
  • 8 oz cream cheese, softened
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup crumbled cooked bacon (about 4 strips)
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 8 slices of bacon (for wrapping)
  • Salt and pepper, to taste
  • Toothpicks (to secure the bacon)

Instructions

  1. Prepare the Chicken:
    • Preheat your smoker or grill to 225°F (107°C).
    • Butterfly the chicken breasts by slicing them horizontally (but not all the way through) to create a pocket.
    • Season both sides of the chicken with salt, pepper, garlic powder, and paprika.
  2. Make the Jalapeño Popper Filling:
    • In a bowl, mix the softened cream cheese, shredded cheddar cheese, crumbled bacon, and a pinch of salt and pepper. Stir until smooth and well combined.
  3. Stuff the Chicken:
    • Carefully stuff each chicken breast with the jalapeño popper mixture. Place 2-3 jalapeño halves inside each chicken breast. Close the chicken breast over the filling, securing it with toothpicks if necessary.
  4. Wrap the Chicken:
    • Wrap each stuffed chicken breast with two slices of bacon, securing the bacon with toothpicks. Ensure the bacon covers the chicken completely.
  5. Smoke the Chicken:
    • Place the bacon-wrapped chicken on the smoker or grill and cook for 1.5 to 2 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and the bacon is crispy.
    • Optionally, increase the heat for the last 10 minutes to crisp the bacon further if necessary.
  6. Serve:
    • Once the chicken is fully cooked, remove it from the smoker or grill and let it rest for a few minutes. Remove the toothpicks before serving.
    • Serve immediately with your favorite dipping sauces like ranch or spicy BBQ sauce.

Notes

  • For a milder version, you can substitute the jalapeños with milder peppers like poblano or banana peppers.
  • If you prefer to cook these in the oven, bake at 375°F (190°C) for 35-40 minutes until the chicken reaches the desired temperature and the bacon is crispy.
  • You can add additional spices or a splash of hot sauce to the cream cheese mixture for an extra kick.
  • If you’re in a hurry, use pre-cooked bacon to save time.
  • Prep Time: 15 minutes
  • Cook Time: 1.5 to 2 hours (depending on the size of the chicken breasts)
  • Category: Main Dish
  • Method: Smoking, Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 chicken breast (for 4 servings)
  • Calories: 460
  • Sugar: 3g
  • Sodium: 950mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 42g
  • Cholesterol: 130mg