Instructions
1. Preheat the Smoker
- Preheat your smoker to 250°F (120°C). Use wood chips like hickory, mesquite, or applewood for added flavor.
2. Prepare the Chicken
- Butterfly each chicken breast by slicing it lengthwise without cutting all the way through. Gently pound them flat with a mallet to an even thickness.
3. Make the Filling
- In a bowl, mix together the cream cheese, cheddar cheese, garlic powder, smoked paprika, salt, and pepper until smooth.
4. Stuff the Jalapeños
- Fill each halved jalapeño with the cream cheese mixture.
5. Assemble the Chicken Bombs
- Place a stuffed jalapeño half inside each chicken breast, then fold the chicken over to enclose the filling.
- Wrap each chicken bomb with 2–3 slices of bacon, ensuring the seams are covered and secure with toothpicks if needed.
6. Smoke the Chicken Bombs
- Place the bacon-wrapped chicken bombs on the smoker grates. Smoke for 1.5–2 hours, or until the internal temperature of the chicken reaches 165°F (74°C) and the bacon is crispy.
7. Optional BBQ Basting
- During the last 20 minutes, brush the chicken bombs with barbecue sauce for a sweet and smoky glaze.
Serve & Enjoy
Let the chicken rest for 5 minutes, then slice and serve. These Smoked Jalapeño Popper Chicken Bombs pair perfectly with coleslaw, cornbread, or a fresh salad.
