Introduction

Smoked Jalapeño Popper Chicken Bombs are a flavorful and fun twist on classic jalapeño poppers. Wrapped in crispy bacon and smoked to perfection, these chicken bombs combine spicy, cheesy, and smoky tastes in every bite. Perfect for a weekend cookout or game day treat.

Smoked Jalapeño Popper Chicken Bombs Recipe - Recipe Image

Ingredients

4 boneless skinless chicken breasts, thin-sliced
1 pound hot Italian sausage
8 oz cream cheese, softened
1 cup sharp cheddar cheese, shredded
4 green onions, chopped
4-6 jalapeños, halved and deseeded
12-16 slices of standard-cut bacon
2 tbsp Slap Ya Mama Cajun seasoning
1 tsp black pepper
1/2 cup BBQ sauce (for brushing)

Instructions

Step 1: Preheat your smoker to 250°F using hickory or applewood chips for a subtle smoky flavor.
Step 2: In a bowl, mix together the hot Italian sausage, softened cream cheese, shredded cheddar, and chopped green onions until well combined.
Step 3: Cut the jalapeños lengthwise and remove the seeds. Stuff each half with the sausage and cheese mixture, then press the halves back together to enclose the filling.
Step 4: Lay out the thin-sliced chicken breasts and season evenly with Cajun seasoning and black pepper. Place a stuffed jalapeño in the center of each breast, roll them up tightly, and wrap each roll with 3 to 4 slices of bacon. Secure with toothpicks to hold everything in place.
Step 5: Place the prepared chicken bombs on the smoker grates and smoke for 4 hours, flipping them halfway through to ensure even cooking.
Step 6: During the last 20 to 30 minutes, brush the chicken bombs with BBQ sauce and continue smoking until the internal temperature reaches 165°F and the bacon is crisp.
Step 7: Remove from the smoker and let the chicken bombs rest for 5 to 10 minutes before serving to allow the juices to redistribute.

Tips & Variations

Use milder sausages or omit the hot sausage for a less spicy version.
Try different types of cheese like pepper jack or mozzarella for varied flavor.
Wrap with thick-cut bacon for a meatier bite or use turkey bacon for a leaner option.
For easier handling, secure the bacon with kitchen twine instead of toothpicks.

Storage

Store leftover chicken bombs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through to maintain crispness of the bacon. You can also freeze cooked chicken bombs wrapped tightly in foil for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these without a smoker?

Yes, you can bake them in a preheated oven at 375°F for about 45-50 minutes, turning halfway through and finishing with a broil to crisp the bacon.

Should I keep the jalapeño seeds for more heat?

Removing the seeds reduces the heat, but if you prefer more spice, you can leave some seeds in or add extra jalapeños to the filling mixture.

Smoked Jalapeño Popper Chicken Bombs Recipe

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4.6 from 56 reviews

Smoked Jalapeño Popper Chicken Bombs are a deliciously smoky and spicy dish featuring thin-sliced chicken breasts wrapped around stuffed jalapeños filled with a creamy sausage and cheese mixture, all wrapped in crispy bacon. Perfect for BBQ lovers seeking a flavorful and hearty meal with a Cajun kick.

Author: Bella
Prep Time: 20 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Smoking
Cuisine: American Southern

Ingredients

Scale

Chicken and Meat

4 boneless skinless chicken breasts, thin-sliced
1 pound hot Italian sausage
12–16 slices of standard-cut bacon

Cheese and Dairy

8 oz cream cheese, softened
1 cup sharp cheddar cheese, shredded

Vegetables and Seasonings

4 green onions, chopped
4–6 jalapeños, halved and deseeded
2 tbsp Slap Ya Mama Cajun seasoning
1 tsp black pepper

Other

1/2 cup BBQ sauce (for brushing)

Instructions

Preheat the smoker: Preheat your smoker to 250°F using hickory or applewood wood chips to infuse a rich smoky flavor into the chicken bombs.
Prepare the stuffing: In a mixing bowl, combine the hot Italian sausage, softened cream cheese, shredded sharp cheddar cheese, and chopped green onions until the mixture is fully blended and creamy.
Stuff the jalapeños: Carefully cut the jalapeños lengthwise and remove the seeds to mellow the heat. Fill each jalapeño half with the sausage and cheese mixture, pressing the halves back together to enclose the filling securely.
Assemble the chicken bombs: Lay out the thin-sliced chicken breasts and season both sides with Slap Ya Mama Cajun seasoning and black pepper. Place one stuffed jalapeño in the center of each breast, roll the chicken tightly around it, then wrap each roll with 3-4 slices of bacon, securing them with toothpicks to hold everything in place during cooking.
Smoke the chicken bombs: Arrange the wrapped chicken bombs on the smoker grates and smoke for approximately 4 hours, turning them halfway through to cook evenly and crisp the bacon on all sides.
Apply BBQ sauce: During the last 20 to 30 minutes of smoking, brush the chicken bombs generously with BBQ sauce for a flavorful glaze. Continue smoking until the internal temperature reaches 165°F and the bacon is crisp.
Rest and serve: Remove the chicken bombs from the smoker and let them rest for 5-10 minutes. This allows the juices to redistribute, ensuring a moist and tender bite when served.

Notes

Use thin-sliced chicken breasts for easier rolling and even cooking.
Adjust the number of jalapeños based on your preferred spice level.
Make sure to remove jalapeño seeds to reduce heat intensity if desired.
Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
Letting the chicken rest after smoking helps retain juices and improves flavor.
You can substitute bacon slices with turkey bacon for a slightly leaner version.

Keywords: Smoked chicken, Jalapeño poppers, BBQ chicken, Bacon-wrapped chicken, Cajun seasoning, Grilled chicken