Description of this recipe
These Smoked Jalapeño Popper Chicken Bombs are an explosion of flavor, combining the smoky goodness of slow-cooked chicken with the creamy, spicy kick of jalapeño poppers. Each bite delivers a harmonious blend of savory sausage, melted cheese, and crispy bacon, making it a perfect dish for barbecues, gatherings, or a special family dinner. This recipe elevates the classic appetizer to a hearty, satisfying meal that’s sure to impress.
Why you will love this recipe
You will absolutely fall in love with these Smoked Jalapeño Popper Chicken Bombs for several reasons. First, they are incredibly delicious, offering a complex layering of flavors from the smoky chicken to the spicy jalapeño and savory sausage filling. The combination of creamy cheese and crispy bacon adds textural contrast that keeps every bite exciting. Second, they are a guaranteed crowd-pleaser, perfect for entertaining friends and family. Their unique presentation and bold taste make them a conversation starter. Finally, the smoking process infuses a depth of flavor that you simply can’t achieve with traditional cooking methods, making these chicken bombs a truly special culinary experience.
Ingredients:
- 4 boneless skinless chicken breasts, thin-sliced
- 1 pound hot Italian sausage
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 4 green onions, chopped
- 4–6 jalapeños, halved and deseeded
- 12–16 slices of standard-cut bacon
- 2 tbsp Slap Ya Mama Cajun seasoning
- 1 tsp black pepper
- 1/2 cup BBQ sauce (for brushing)
Preparation:
Step 1: Prepare the smoker. Preheat your smoker to 250°F (121°C) using hickory or applewood chips. These wood chips will impart a rich, smoky flavor to the chicken bombs. Ensure your smoker is clean and ready for a long, slow cook. Maintaining a consistent temperature is crucial for even cooking and optimal smoke penetration.
Step 2: Make the sausage-cheese mixture. In a large mixing bowl, combine the hot Italian sausage, softened cream cheese, shredded cheddar cheese, and chopped green onions. Mix these ingredients thoroughly until they are well combined, forming a smooth and cohesive mixture. This mixture will be the creamy, flavorful heart of your jalapeño poppers.
Step 3: Prepare the jalapeño poppers. Cut each jalapeño lengthwise, creating two halves. Carefully remove the seeds and membranes from each half to reduce the heat. Stuff each jalapeño half generously with the sausage-cheese mixture. Gently press the two halves back together, reforming the jalapeño with its cheesy filling.
Step 4: Assemble the chicken bombs. Lay out the thin-sliced chicken breasts on a clean work surface. Season each chicken breast generously with Slap Ya Mama Cajun seasoning and black pepper. Place a stuffed jalapeño in the center of each chicken breast. Roll the chicken breast tightly around the jalapeño, creating a compact roll. Wrap each chicken roll with 3-4 slices of standard-cut bacon, ensuring the bacon covers the entire surface. Secure the bacon with toothpicks to keep the chicken bombs intact during smoking.
Step 5: Smoke the chicken bombs. Place the assembled chicken bombs directly on the smoker grates, ensuring they are spaced evenly to allow for proper air circulation. Smoke for approximately 4 hours, flipping the chicken bombs halfway through the cooking process to ensure even cooking and smoke penetration.
Step 6: Brush with BBQ sauce. During the last 20–30 minutes of smoking, brush the chicken bombs generously with your favorite BBQ sauce. The BBQ sauce will caramelize during the final stage of smoking, adding a sweet and tangy glaze to the chicken bombs.
Step 7: Finish smoking. Continue smoking the chicken bombs until the internal temperature reaches 165°F (74°C) and the bacon is crisp. Use a meat thermometer to ensure the chicken is fully cooked and safe to eat.
Step 8: Rest and serve. Remove the Smoked Jalapeño Popper Chicken Bombs from the smoker and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product. Remove the toothpicks before serving.
COOKING Rating:
- Complexity: Medium
- Flavor Profile: Smoky, Spicy, Savory, Creamy
- Difficulty: 3/5 (Requires some smoker experience)
Serving Suggestions:
Serve these Smoked Jalapeño Popper Chicken Bombs as a main course alongside classic barbecue sides like coleslaw, potato salad, and cornbread. They also make a fantastic appetizer for parties and gatherings. For a complete meal, consider adding grilled vegetables or a fresh green salad. Pair with a cold beer or a crisp white wine to complement the smoky flavors.
Tips:
- Jalapeño Heat: Adjust the number of jalapeños based on your spice preference. For a milder flavor, use fewer jalapeños or remove the membranes more thoroughly.
- Cheese Variety: Experiment with different types of cheese in the filling. Pepper jack cheese will add an extra kick, while Monterey Jack offers a milder flavor.
- Bacon Crispness: For extra crispy bacon, consider broiling the chicken bombs for a few minutes after smoking. Watch them closely to prevent burning.
- Sausage Substitution: If you prefer a milder flavor, you can substitute the hot Italian sausage with sweet Italian sausage or chorizo.
- Wood Chips: Feel free to experiment with different types of wood chips to customize the smoky flavor. Mesquite chips will provide a stronger, more intense smoke, while pecan chips offer a sweeter, nuttier flavor.
Prep Time:
- 25 minutes
Cook Time:
- 4 hours
Total Time:
- 4 hours 25 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients used.)
- Calories: Approximately 450-550 per serving
- Protein: 40-50g per serving
- Sodium: 600-800mg per serving
Conclusion
These Smoked Jalapeño Popper Chicken Bombs are a delicious and impressive dish that combines the best of barbecue and appetizer flavors. The smoky chicken, creamy cheese, spicy jalapeños, and crispy bacon create a symphony of flavors that will tantalize your taste buds. Whether you’re hosting a summer barbecue or simply looking for a unique and flavorful meal, this recipe is sure to become a new favorite. So fire up your smoker and get ready to enjoy a culinary experience like no other!
Questions and Answers about this recipe
Q1: Can I make these chicken bombs in the oven if I don’t have a smoker?
A: Absolutely! While smoking provides a unique flavor, you can bake these in the oven at 375°F (190°C) for about 45-50 minutes, or until the chicken is cooked through and the bacon is crispy. For a smoky flavor, you can add a few drops of liquid smoke to the sausage mixture.
Q2: How can I reduce the spiciness of this recipe?
A: To reduce the heat, make sure to thoroughly remove the seeds and membranes from the jalapeños. You can also soak the jalapeño halves in cold water for about 30 minutes before stuffing them. Alternatively, substitute some of the jalapeños with milder peppers like poblano peppers.
Q3: Can I prepare these chicken bombs ahead of time?
A: Yes, you can assemble the chicken bombs up to 24 hours in advance. Wrap them tightly in plastic wrap and store them in the refrigerator until you’re ready to smoke or bake them. However, it’s best to add the BBQ sauce during the last 20-30 minutes of cooking to prevent it from burning.
Q4: What’s the best way to ensure the chicken is fully cooked?
A: The best way is to use a meat thermometer. Insert it into the thickest part of the chicken to ensure it reaches an internal temperature of 165°F (74°C). This will guarantee that the chicken is safe to eat and cooked to perfection.
Q5: Can I use different types of sausage or cheese in this recipe?
A: Absolutely! Feel free to experiment with different flavors. For a milder option, try sweet Italian sausage or chicken sausage. As for cheese, pepper jack will add extra spice, while a blend of cheddar and Monterey Jack can create a creamy, cheesy flavor. Get creative and tailor the recipe to your taste preferences!
