Smoked Jalapeño Popper Chicken Bombs Recipe
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.
- 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
