Description
These smoked jalapeño popper chicken bombs are stuffed with spicy sausage, cheese, and jalapeños—then wrapped, smoked, and served hot for the ultimate BBQ bite.
Ingredients
10 thin boneless, skinless chicken breasts
1 pound hot Italian sausage
10 jalapeños, halved and seeded
8 ounces cream cheese, softened
1 cup shredded cheddar cheese
10 slices bacon
BBQ rub, to taste
Toothpicks or butcher’s twine (for securing)
Optional: BBQ sauce for brushing
Instructions
Prep the filling: In a bowl, mix cream cheese and shredded cheddar until well combined.
Stuff the jalapeños: Fill each jalapeño half with the cheese mixture.
Wrap the jalapeños: Flatten a portion of sausage and wrap it around the stuffed jalapeño to form a “bomb.”
Prepare the chicken: Pound the chicken breasts thin if needed. Lay each sausage-wrapped jalapeño inside a chicken breast and roll tightly.
Wrap in bacon: Wrap each rolled chicken bomb with a slice of bacon and secure with toothpicks.
Season: Sprinkle BBQ rub generously over each bomb.
Smoke: Preheat smoker to 250°F (120°C). Place chicken bombs on the smoker and smoke for 2–2.5 hours, or until internal temp reaches 165°F (74°C).
Optional glaze: In the last 20 minutes, brush with BBQ sauce if desired.
Rest & serve: Let rest for 5 minutes before serving.
Notes
For a milder version, use sweet sausage and mild jalapeños.
You can bake these in the oven at 375°F for 45–50 minutes if you don’t have a smoker.
Resting the bombs before slicing helps the cheese set slightly for cleaner cuts.
- Prep Time: 25 minutes
- Cook Time: 2.5 hours
- Category: Dinner, Main Course, BBQ
- Method: Smoking
- Cuisine: American
