Chicken Bombs
Chicken Bombs are when chicken and jalapeño poppers collide!
  • 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
  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!
Recipe by Necessary Indulgences at