Smoked Jalapeno Popper Chicken Bombs
Smoked Jalapeno Popper Chicken Bombs is a low carb recipe for the Traeger pellet grill or smoker, stuffed chicken wrapped in bacon!
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.