Chicken Bombs

Chicken Bombs are when chicken and jalapeño poppers collide.

Chicken Bombs

It’s chicken stuffed with a jalapeño that has been stuffed with cheese and then it’s all wrapped in bacon.

Awesome, right?!

You can fill the jalapeños with any cheese mixture you want. I used goat cheese and pepper jack cheese.

Chicken Bombs

Cream cheese works well, too.

Slice the jalapeños in half lengthwise and clean out the middle.

Chicken Bombs

The seeds are the heat of the jalapeño, so leave them or take them out depending on your taste.

Please be very careful of the capsaicin (chile oil). It will burn your hands.

Mix the softened goat cheese and jack cheese:

Chicken Bombs

And fill the jalapeño halves.

Chicken Bombs

Wash and dry boneless, skinless chicken thighs and then season with salt and pepper.

Chicken Bombs

You can also use butterflied chicken breasts.

Lay one of the stuffed jalapeños on the chicken thigh, roll it up, wrap it in bacon, and secure with toothpicks.

Chicken Bombs

You know how much I hate touching raw chicken, but these are worth it.

Chicken Bombs

Remember to soak your toothpicks in water first to keep them from burning on the grill.

Chicken Bombs

I only had “party picks”. They burned anyway (you’ll see what I mean later).

Salt and pepper the outside of the chicken bombs and slather with your sauce of choice, or none at all.

Chicken Bombs

I used Sticky Fingers Carolina Classic.

Chicken Bombs

I cooked them for 45 minutes at about 350F on my Big Green Egg, direct with a raised grid.

Chicken Bombs

You can also bake them uncovered in the oven if you don’t have a grill.

This is how they looked after 30 minutes:

Chicken Bombs

I flipped the chicken bombs and brushed the other side with sauce.

Chicken Bombs

See what I mean about burned toothpicks? Oh well, now I know.

After 45 minutes, you’re ready to eat!

Chicken Bombs

They were smokey and spicy…
Chicken Bombs

And a huge hit!

Chicken Bombs

I can’t wait to make Chicken Bombs again and mix up the flavors a little bit.

What will you stuff inside of your jalapeños?

Please check out Dishing With Leslie’s recipe for Chicken Bombs. She used chicken breasts and bakes them in the oven. They look amazing!

Chicken Bombs
Author: 
 
Chicken Bombs are when chicken and jalapeño poppers collide!
Ingredients
  • Boneless, skinless chicken thighs
  • Jalapeños, half per thigh
  • Goat Cheese (or cream cheese), softened
  • Pepper Jack Cheese
  • Bacon, 1 slice per thigh
  • Toothpicks
  • Salt and pepper, to taste
  • BBQ Sauce, optional
Instructions
  1. Soak toothpicks in water to keep them from burning on the grill.
  2. Slice the jalapeños in half lengthwise and clean out the seeds.
  3. Mix the softened goat cheese and jack cheese and season with salt and pepper.
  4. Fill the jalapeño halves with the cheese mixture
  5. Wash and dry boneless, skinless chicken thighs and then season with salt and pepper.
  6. Lay one of the stuffed jalapeño halves on the chicken thigh, roll it up, wrap it in bacon, and secure with toothpicks.
  7. Salt and pepper the outside of the chicken bombs and slather with your sauce of choice, or none at all.
  8. Cooked them for 45 minutes at about 350F on the Big Green Egg, direct with a raised grid.
  9. You can also bake them uncovered in the oven at 350F if you don’t have a grill.
  10. After 30 min, flipped the chicken bombs and brushed the other side with sauce.
  11. Cook for another 15 minutes and you are ready to eat!

 

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8 Responses to Chicken Bombs

  1. Marcia says:

    This recipe has my mouth watering. Can hardly wait to try them out. They sound absolutely delicious.

  2. Chris says:

    Now that’s a smart bomb! It’s one of those WMD – weapon of much deliciousness.

  3. WMD, I love that! :) Thank you, Chris & Marcia!

  4. Betty Freeney says:

    I am definitely making these, i’m hungry right now. I love how dishes and my family’s going to think I am a gormet.

  5. Mike Hurley says:

    Sounds awesome, I’ve heard of a breast version… with cream cheese vice goat cheese. I think I’m going to try this version tonight with cream cheese.

  6. Hi Mike: Neufchâtel works great, too! Let me know how it goes! :)

  7. Wendy N. says:

    If you like this recipe you really should check out Dishing With Leslie, at

    http://dishingwithleslie.blogspot.com

    She is the original author of this recipe and she has many more you will Love!!

  8. Hi Wendy N:
    Thank you for mentioning Leslie’s recipe. Although my cook wasn’t adapted from Leslie’s recipe, you can see her recipe is mentioned in my post, with a link to her recipe, for those who would like to know how to make these in the oven with chicken breasts.
    I appreciate you looking put for her — she and I have been in contact with each other.
    Thank you, again!
    ~Kristi

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