Smoked Jalapeño Popper Chicken Bombs
Cheesy. Smoky. Bacon-wrapped. BOOM. 💣🔥
If you’re looking to impress at your next cookout, game day, or just spice up a weekend dinner, these Smoked Jalapeño Popper Chicken Bombs are guaranteed to bring the wow-factor! Picture this: smoky, tender chicken breasts stuffed with creamy jalapeño popper filling, wrapped in crispy bacon, and kissed with a brush of sweet, sticky BBQ sauce. It’s a flavor explosion you don’t want to miss!
Ingredients
Serves: 4 | Calories: ~450 per serving
- 4 boneless, skinless chicken breasts
- 4 large jalapeños, halved and seeded
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 8 slices of bacon
- Toothpicks, for securing
- BBQ sauce (optional), for glazing
Instructions
Step 1: Make the Filling
In a medium bowl, mix together the cream cheese, cheddar, garlic powder, onion powder, smoked paprika, and black pepper until creamy and smooth. Spoon the mixture into each jalapeño half until filled. Set those fiery little boats aside!
Step 2: Stuff & Roll the Chicken
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin—this helps them wrap beautifully.
Place a stuffed jalapeño in the center of each chicken breast and roll it up tightly. Secure the roll with toothpicks to keep everything tucked in place.
Step 3: Wrap in Bacon (Because Why Not?)
Wrap each chicken bomb with 2 slices of bacon, covering all surfaces. Use extra toothpicks if needed to hold it all together. The bacon will crisp up and baste the chicken in smoky, savory goodness as it cooks.
Step 4: Smoke to Perfection
Preheat your smoker to 225°F (107°C). Carefully place the bacon-wrapped chicken bombs onto the smoker grates.
Smoke for 1.5 to 2 hours, or until the internal temp hits 165°F (74°C) and the bacon is crisp and caramelized.
Optional: For extra sticky, smoky flavor, brush with your favorite BBQ sauce during the last 15–20 minutes of smoking.
Step 5: Rest & Serve
Let the chicken bombs rest for 5 minutes before slicing to let all the juices settle. Don’t forget to remove the toothpicks before serving!
Serving Ideas
- Pair with grilled corn on the cob or a creamy coleslaw
- Slice and serve over garlic mashed potatoes for an indulgent twist
- Add to a toasted bun for a killer BBQ sandwich
Tips for Success
- Use thin-cut bacon for faster crisping.
- Want it spicier? Leave a few jalapeño seeds in the filling.
- No smoker? Bake in the oven at 375°F for about 35–40 minutes, broiling at the end to crisp the bacon.
Smoky, cheesy, spicy, and wrapped in bacon… these Smoked Jalapeño Popper Chicken Bombs are truly next-level. Whether you’re cooking for friends or just treating yourself, one bite and you’ll be hooked!
Ready to light up your smoker and take flavor to the next level? Let me know if you want a spicy dipping sauce to go with them!
