Chicken Bombs are when chicken and jalapeño poppers collide.
It’s chicken stuffed with a jalapeño that has been stuffed with cheese and then it’s all wrapped in bacon.
You can fill the jalapeños with any cheese mixture you want. I used goat cheese and pepper jack cheese.
Cream cheese works well, too.
Slice the jalapeños in half lengthwise and clean out the middle.
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:
And fill the jalapeño halves.
Wash and dry boneless, skinless chicken thighs and then season with salt and pepper.
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.
You know how much I hate touching raw chicken, but these are worth it.
Remember to soak your toothpicks in water first to keep them from burning on the grill.
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.
I used Sticky Fingers Carolina Classic.
I cooked them for 45 minutes at about 350F on my Big Green Egg, direct with a raised grid.
You can also bake them uncovered in the oven if you don’t have a grill.
This is how they looked after 30 minutes:
I flipped the chicken bombs and brushed the other side with sauce.
See what I mean about burned toothpicks? Oh well, now I know.
After 45 minutes, you’re ready to eat!
They were smokey and spicy…
And a huge hit!
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!