Smoked Jalapeño Chicken Bombs

Spicy Smoked Jalapeño Chicken Bombs pack a cheesy, smoky punch that'll have you coming back for more. You'll pound out some big chicken breasts, stuff them with a simple mix of softened cream cheese, shredded cheddar, and diced jalapeños, and layer on some garlic, onion, paprika, salt, and pepper. Fill each piece, roll it up, wrap bacon around every roll, and set them on the smoker until they're crispy and golden with that awesome BBQ taste. Every bite's got a gooey, spicy middle surrounded by smoky bacon and juicy chicken. BBQ fans really shouldn't skip these.

INGREDIENTS

• BBQ sauce: a little for brushing at the end
• Bacon slices: about 12, enough to cover all the rolls
• Salt and pepper: add as much as you like
• Smoked paprika: ½ tsp gives a smoky kick
• Onion powder: ½ tsp
• Garlic powder: 1 tsp
• Jalapeños: 4 to 6, remove seeds and chop up
• Shredded cheddar cheese: 1 cup
• Cream cheese: 8 oz, leave it out to soften first
• Chicken breasts: 4 large ones, pounded out flat

INSTRUCTIONS

Step 2:

Smash the chicken flat, pile some cheesy jalapeño filling inside, roll it up, poke with toothpicks to hold, and wrap snug with bacon.

Step 1:

In a bowl, stir together cream cheese, cheddar, diced jalapeños, and your spices until it's all mixed up.

Serving and Storage Tips

• Pop these chicken bombs right off the smoker onto a plate. Dunk them in BBQ sauce, and grab some grilled veggies or throw together a quick salad to go alongside.
• Put any leftovers in a sealed container in your fridge. They'll keep for three days. Warm them up in the oven to keep the bacon crispy.

Helpful Notes

• Want more heat? Keep some jalapeño seeds in or toss in a pinch of cayenne.

Tips from Well-Known Chefs

• If you listen to Chef James, get bacon that’s a bit thicker. It crisps up better and brings way more flavor.

How to Achieve the Perfect Smoky Flavor

For amazing smoky flavor, try to keep your smoker’s temp steady. Toss in hickory or mesquite wood chips. Those woods really kick up the bold smokiness that goes so well with bacon and the spicy filling.

Why Bacon-Wrapped Chicken is a BBQ Favorite

Chicken wrapped in bacon is always a hit at BBQs because it’s juicy, full of smoky, savory flavors, and crispy on the outside. The bacon keeps everything moist while crisping up the outside, making every bite hard to beat.

FAQs

Can I bake these instead of smoking them?

You bet. No smoker? No problem. Pop them in the oven at 375°F (190°C) for around 40 to 45 minutes. Just check that the chicken is cooked through to 165°F and the bacon’s nice and crisp.

What’s the best way to secure the filling inside?

Just use toothpicks to pin the rolls tight. Make sure to tuck in the ends of the chicken and get that bacon wrapped right around to seal everything in.

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Summary

These tasty chicken bombs pack spicy jalapeño heat and creamy cheese goodness, all wrapped snugly in bacon. Smoke them until your bacon gets crispy and your chicken stays tender. A final coating of BBQ sauce makes this a must-have for any gathering. Serve while warm and let the bold flavors shine.