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Smoked Jalapeno Stuffed Chicken Bombs Recipe

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★★★★

3.8 from 73 reviews

Smoked Jalapeno Stuffed Chicken Bombs are a flavorful and juicy grilled creation featuring tender chicken thighs stuffed with a creamy blend of Neufchatel cheese, pickled jalapenos, herbs, and sharp cheddar, all wrapped in smoky bacon and glazed with barbecue sauce. Perfect for outdoor cooking enthusiasts who enjoy a spicy, cheesy, and smoky bite.

Ingredients

Scale

For the filling:

  • 8 oz Neufchatel cream cheese, softened
  • 1/4 cup diced pickled jalapeno
  • 1/2 tsp kosher salt
  • 1 tsp dried minced onion
  • 1/4 tsp smoked paprika
  • 1 Tbsp dried chives
  • 1 Tbsp minced flat-leaf parsley
  • 4 oz finely shredded sharp cheddar cheese

For the bombs:

  • 4 large boneless skinless chicken thighs
  • 1 lb bacon (4 slices per piece of chicken)
  • 1/4 cup barbecue seasoning
  • 1/2 cup barbecue sauce of choice

Instructions

  1. Preheat the grill: Set your Big Green Egg or kamado cooker to cook over direct heat with the grill grate raised into the dome. Heat to 350°F to ensure optimal smoking and grilling temperature.
  2. Prepare the filling: In a medium-sized bowl, combine the softened Neufchatel cream cheese, diced pickled jalapeno, kosher salt, dried minced onion, smoked paprika, dried chives, minced flat-leaf parsley, and shredded sharp cheddar cheese using a fork until fully incorporated.
  3. Flatten the chicken: Lay each boneless, skinless chicken thigh between two sheets of plastic wrap. Use a meat tenderizer or rolling pin to gently pound the chicken to about 1/4 inch thickness, which helps in rolling and ensures even cooking.
  4. Stuff the chicken: Spread one-quarter of the prepared cheese filling evenly over each flattened chicken thigh. Carefully roll the chicken around the filling to fully enclose it.
  5. Wrap with bacon: Wrap each rolled chicken piece tightly with 3 to 5 strips of bacon, ensuring to cover the ends to keep the filling secure during cooking. Secure the bacon with toothpicks to hold everything in place.
  6. Season the bombs: Generously season the bacon-wrapped chicken bombs with barbecue seasoning. Place them in the refrigerator to chill until you are ready to cook, which helps the flavors meld and the bacon to firm up.
  7. Smoke the chicken bombs: Add two medium-sized chunks of pecan or apple wood (with bark removed) to the grill for smoking flavor. Place the chicken bombs on the grate and cook for 15 minutes. Flip each bomb and cook for another 15 minutes to ensure even smoking and cooking.
  8. Glaze with barbecue sauce: Brush the chicken bombs with barbecue sauce and flip. Continue brushing and flipping as needed to develop a glossy glaze, cooking until the internal temperature of the filling reaches 165°F, ensuring the chicken is fully cooked and the filling is hot.
  9. Rest and serve: Remove the chicken bombs from the heat and allow them to rest for 5 minutes to let juices redistribute. Serve warm and enjoy the smoky, spicy, and cheesy flavors.

Notes

  • Make sure to remove the bark from wood chunks before using for smoking to avoid bitterness.
  • Using bacon ends or thinner bacon slices helps wrap the chicken more easily and ensures thorough cooking.
  • Internal temperature measurement is crucial: check in the center of the filling to guarantee safe consumption.
  • If you do not have a kamado or Big Green Egg grill, you may use a traditional smoker or a grill set up for indirect heat and smoking.
  • Resting the chicken bombs before serving allows the juices to redistribute for moist, flavorful results.

Keywords: smoked chicken, stuffed chicken, jalapeno chicken, bacon wrapped chicken, grilled chicken bombs, BBQ chicken, spicy chicken, creamy cheese stuffed chicken

Find it online: https://foodiecara.com/smoked-jalapeno-stuffed-chicken-bombs-recipe/