Description
Spicy “smoked jalapeño popper chicken bombs” deliver explosive flavor combinations that dance across taste buds. Mexican-inspired culinary creativity meets smoky grilled perfection, promising fire-roasted jalapeños and creamy cheese wrapped in tender chicken for an unforgettable eating experience.
Ingredients
Scale
Main Proteins:
- 10 thin boneless skinless chicken breasts
- 1 pound hot Italian sausage
- 36 ounces (1.02 kilograms) bacon (3 packs)
Cheese and Vegetable Components:
- 6 ounces (170 grams) cream cheese
- 1 1/2 cups sharp cheddar cheese
- 10 jalapenos
- 1/3 cup sliced green onions
Seasonings:
- 2 tablespoons Slap Ya Mama Seasoning
- 1 tablespoon black pepper
- BBQ sauce for brushing
Instructions
- Prepare the smoker by heating it to a low and steady 250 degrees F, creating an ideal environment for slow-cooking the chicken bombs.
- In a mixing bowl, combine ground sausage with softened cream cheese, shredded cheddar, and freshly chopped green onions to create a rich, savory filling.
- Carefully trim the jalapeño peppers, slicing them lengthwise and meticulously removing all seeds to reduce excessive heat while maintaining pepper flavor.
- Generously stuff each jalapeño half with the prepared sausage and cheese mixture, ensuring a full and even distribution.
- Season chicken breasts with zesty Cajun seasoning and a sprinkle of black pepper, laying them flat on a parchment-lined baking sheet.
- Place the stuffed jalapeño peppers along the center of each chicken breast, then carefully roll the chicken around the pepper to create a compact bundle.
- Wrap each chicken roll with bacon strips, securing the entire package with toothpicks to maintain its shape during smoking.
- Transfer the chicken bombs directly onto the smoker’s grill grates, allowing them to cook slowly for approximately 4 hours, rotating once midway through the cooking process.
- During the final 20-30 minutes of smoking, generously brush the chicken bombs with tangy BBQ sauce to add a caramelized exterior.
- Verify doneness by checking that the internal temperature reaches a safe 165 degrees F, ensuring the chicken is fully cooked and the flavors have melded perfectly.
Notes
- Pepper Prep Trick: Remove jalapeño seeds carefully under running water to minimize spice intensity and prevent skin irritation.
- Bacon Wrapping Technique: Stretch bacon slightly before wrapping to ensure complete chicken coverage and crispy texture.
- Temperature Monitoring: Use a reliable meat thermometer to accurately check internal chicken temperature, preventing overcooking and maintaining juiciness.
- Make-Ahead Option: Assemble chicken bombs up to 24 hours in advance and refrigerate, allowing flavors to meld before smoking.
- Prep Time: 40 minutes
- Cook Time: 4 hours
- Category: Appetizer, Dinner, Snacks
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg