Smoked Jalapeno Popper Chicken Bombs
Bacon wrapped chicken on the Traeger pellet grill or smoker never disappoints, and this recipe for Smoked Jalapeno Popper Chicken Bombs brings a little spicy goodness.
It’s low carb and Keto friendly… we aren’t, but if you are this would be a real treat!
You could use fresh jalapenos, but I went with the can simply because that’s what I had here on hand.
How to make Smoked Jalapeno Popper Chicken Bombs
First put a block of cream cheese, at room temperature, into a bowl.
Then add some diced jalapenos, as much as you prefer, along with a cup of shredded cheese, kosher salt, pepper, and your favorite seasoning blend.
And mix until combined, which does take a minute or so.
Then season 8 to 10 boneless, skinless chicken thighs with kosher salt, pepper, and more of your favorite seasoning blend.
Put some of the filling in the center of each chicken thigh, fold it and wrap it up, then wrap with 2 to 3 slices of bacon (overlapping slightly).
The amount of bacon will depend on the size of your chicken thighs.
Little individually wrapped packages of yumminess right here!!
Set your smoker or Traeger pellet grill to 250 degrees.
And place them on the grill grate for about 2 hours.
Really it depends on how cooked you like your bacon, and the chicken should have an internal temp of 165 degrees.
These Smoked Jalapeno Popper Chicken Bombs are exploding with flavor (see what I did there 😉 )
You’re bound to have a little filling leaking out on a few, luckily I didn’t lose much of the cheesy goodness, though.
The outer layer of bacon will have a crisp, but the inner layer not so much.
If you like Smoked Jalapeno Popper Chicken Bombs, you might also like these recipes…
Smoked Jalapeno Bacon Ranch Dip
Blackstone Jalapeno Ranch Chicken and Potatoes
Smoked Spinach Artichoke Stuffed Chicken
Smoked Fireball Whiskey Ribs
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Smoked Jalapeno Popper Chicken Bombs
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 8 ounces cream cheese at room temperature
- 1 4 ounce can diced jalapenos drain any excess liquid
- 1 cup shredded cheese of choice
- kosher salt, pepper, seasoning blend of choice (I used Cajun seasoning)
- 8 to 10 boneless, skinless chicken thighs
- 2 pounds bacon you may not use all of the bacon
Instructions
- Put the cream cheese in a bowl with the jalapenos, shredded cheese, kosher salt, pepper, and seasoning blend of choice. Stir until combined, which does take a minute.
- Lay the chicken thighs flat, season both sides with kosher salt, pepper, and your favorite seasoning blend.
- Put some of the jalapeno popper mixture in the center of each chicken thigh. Fold the chicken around the filling, then wrap 2 to 3 slices of bacon around each, overlapping slightly. The amount of bacon will depend on the chicken size.Note: Tightly wrapping the bacon will reduce any filling leakage as they cook, although a small amount of leakage is possible.
- Set the smoker or pellet grill to 250 degrees. Put the bacon wrapped chicken on the grill grate for 2 to 2 1/2 hours or until the bacon is cooked how you prefer and the chicken has an internal temperature above 165 degrees.Note: Expect the outer layer of bacon to be slightly crisp, the inner layer of bacon will not be crispy but it is cooked through.
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