Name: Smoked Jalapeno Popper Chicken Bombs Recipe
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: American
Ingredients: 10 thin boneless skinless chicken breasts; 1 pound hot Italian sausage; 6 ounces cream cheese; 1 ½ cups sharp cheddar cheese; 10 jalapeños; 36 ounces of bacon (3 packs); BBQ sauce for brushing

Jump to Recipe

Fire up the smoker and prepare for a flavor explosion you’ll dream about long after the last bite! Smoked Jalapeno Popper Chicken Bombs combine smoky chicken, creamy jalapeno popper filling, and irresistible bacon—all in one perfect bundle. Whether you’re feeding a hungry crew or looking for a thrilling twist on classic barbecue fare, these chicken bombs deliver a bold, cheesy punch with just the right amount of heat and ooey-gooey goodness wrapped up in every bite.

Smoked Jalapeno Popper Chicken Bombs Recipe - Recipe Image

Ingredients You’ll Need

Gathering these ingredients is as easy as it gets, and each one truly matters—every piece adds a little something special to the final bite. You’ve probably got most of these on hand, but together, they capture layers of flavor, texture, and craveable color.

Boneless Skinless Chicken Breasts (10, thin): Pound or butterfly them for easy wrapping; these are the canvas for your flavor masterpiece.
Hot Italian Sausage (1 pound): Adds spiced, meaty depth that pairs perfectly with the creamy and smoky elements.
Cream Cheese (6 ounces): Delivers that signature jalapeno popper tang and ties the whole filling together.
Sharp Cheddar Cheese (1 ½ cups): Shreds of bold cheddar melt into the filling, giving it just the right cheesy pull.
Jalapeños (10): The fiery, flavorful centerpiece—seed them for less heat or leave some in for extra zing.
Bacon (36 ounces, about 3 packs): The magic wrapping: keeps everything juicy and adds salty-sweet smoke flavor.
BBQ Sauce (for brushing): Gives the finishing sticky-sweet glaze that makes each Smoked Jalapeno Popper Chicken Bomb shine.
Seasonings (like salt and black pepper): Sprinkle over the chicken to enhance all the flavors.
Green Onions (optional, for mixing in filling): Adds a gentle bite and a fresh green pop for extra pizzazz.

How to Make Smoked Jalapeno Popper Chicken Bombs

Step 1: Preheat the Smoker

Start by firing up your smoker to 250°F. This slow and steady temperature is ideal for getting that rich smoky flavor into your Smoked Jalapeno Popper Chicken Bombs, letting all the meaty, cheesy goodness come to life inside their bacon-wrapped shells.

Step 2: Make the Popper Filling

In a large bowl, combine the hot Italian sausage, softened cream cheese, sharp cheddar cheese, and chopped green onions if you’re using them. Mix until everything is thoroughly blended—the mixture should be creamy yet chunky, ready to pack flavor into the jalapenos. Get in there with a spoon or your hands and make sure all those flavors mingle!

Step 3: Prep the Jalapeños

Take each jalapeño and cut off the stem end, then slice lengthwise. If you want things milder, gently scoop out the seeds and membrane. Each half will be like a little boat ready to hold the creamy, meaty filling. Spoon the sausage-cheese mixture generously into each jalapeño half, pressing gently to fill all the nooks.

Step 4: Wrap It Up

Lay out each chicken breast on a parchment-lined baking sheet and season both sides with salt and pepper. Place a stuffed jalapeño half on top of each breast, then roll it up tightly, tucking the ends as best you can. Now for the bacon magic: wrap each roll with several strips of bacon, slightly overlapping to cover the chicken entirely. Secure with toothpicks to keep everything in place—trust me, you don’t want an escapee in the smoker!

Step 5: Smoke and Sauce

Arrange the wrapped chicken bombs on your smoker grates, leaving a bit of space for the smoky air to circulate. Close the lid and let them go for about 4 hours, or until they reach an internal temperature of 165°F. In the last 20 to 30 minutes, brush each bomb generously with your favorite BBQ sauce. This is what creates that irresistible, caramelized glaze on the bacon. You’ll know they’re ready when the bacon is crisp, the sauce is shiny, and your kitchen smells like absolute barbecue heaven.

How to Serve Smoked Jalapeno Popper Chicken Bombs

Garnishes

Sprinkle your Smoked Jalapeno Popper Chicken Bombs with chopped fresh parsley or green onions for a fresh, bright pop of color. A few extra jalapeño slices add a playful nod to what’s inside, and a drizzle of extra BBQ sauce right before serving takes them over the top.

Side Dishes

These chicken bombs are robust enough to stand on their own, but they’re even better with sides like creamy coleslaw, grilled corn on the cob, or a crisp summer salad. Roasted potatoes or mac and cheese also pair beautifully, soaking up any delicious BBQ sauce that drips onto your plate.

Creative Ways to Present

For parties, slice each chicken bomb into pinwheel-style rounds and arrange them in a colorful pattern on a platter. You can also serve them whole for a dramatic main course presentation—just be sure to warn your guests about the hidden jalapeño surprise! Toothpicks with fun flags or little BBQ picks add a festive touch if you’re serving these as appetizers.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Smoked Jalapeno Popper Chicken Bombs, let them cool to room temperature before transferring to an airtight container. In the refrigerator, they’ll stay fresh and flavorful for up to 3 days—ready for a quick reheat or a midnight snack attack!

Freezing

For easy future meals, you can wrap fully cooked and cooled chicken bombs tightly in plastic wrap and then in foil, storing them in a zipped freezer bag. They’ll keep for up to 2 months. When you’re craving that smoky-cream-cheesy goodness, simply thaw overnight in the fridge before reheating.

Reheating

To recapture that just-cooked flavor, reheat the chicken bombs in a 350°F oven, covered loosely with foil to prevent drying out, for about 20 minutes or until heated through. If you want your bacon extra crispy, broil them for a minute or two at the end. Avoid microwaving, as it can make the bacon rubbery and the filling overly hot in spots.

FAQs

Can I make Smoked Jalapeno Popper Chicken Bombs in the oven instead of a smoker?

Absolutely! If you don’t have a smoker, you can bake these in your oven at 350°F for about 40-50 minutes, finishing with a quick broil to crisp the bacon. You’ll lose a bit of that woodsmoke magic, but they’ll still be mouthwateringly delicious.

How spicy are these chicken bombs?

The heat level depends largely on how thoroughly you remove the jalapeño seeds and membranes. For milder bombs, scrape them out completely. Leaving some seeds in will add a spicy kick, so it’s easy to adjust to your crowd!

Can I use different types of cheese?

Definitely! While sharp cheddar brings great tang, you can mix in Monterey Jack, pepper jack, or even a little smoked Gouda for a new spin. Just be sure your cheese is a good melter for the ultimate creamy filling.

What’s the best way to keep the rolls from falling apart on the smoker?

The trick is to wrap tightly and use enough bacon strips to cover the seams. Toothpicks are your friend here—secure both ends and anywhere the bacon might curl as it cooks. Just remember to remove them before serving!

Can I prep these ahead of time for a party?

Yes! Assemble the Smoked Jalapeno Popper Chicken Bombs a day in advance, cover, and refrigerate until you’re ready to smoke (or bake) them. This not only saves time but lets the flavors meld beautifully for even better results.

Final Thoughts

If you’re looking to seriously impress and treat yourself or your guests, Smoked Jalapeno Popper Chicken Bombs are a must-try. Trust me, once you taste that smoky, cheesy, bacon-wrapped magic, they’ll become a permanent fixture in your BBQ rotation!

Smoked Jalapeno Popper Chicken Bombs Recipe

★★★★★

5.1 from 30 reviews

Author: Noah
Total Time: 4 hours 30 minutes
Yield: 10 servings 1x
Diet: Gluten Free

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Description

These Smoked Jalapeno Popper Chicken Bombs are a delicious and spicy twist on traditional poppers, perfect for any BBQ or gathering. Tender chicken breasts are filled with a creamy and cheesy jalapeno mixture, wrapped in crispy bacon, and smoked to perfection.

Ingredients

Scale

For the Chicken Bombs:

10 thin boneless skinless chicken breasts

For the Filling:

1 pound hot Italian sausage
6 ounces cream cheese
1 ½ cups sharp cheddar cheese
10 jalapeños

Additional:

36 ounces of bacon (3 packs)
BBQ sauce for brushing

Instructions

Preheat Smoker: Preheat your smoker to 250°F.
Prepare Filling: In a mixing bowl, blend together the sausage, cream cheese, cheddar cheese, and sliced green onions until smooth.
Prepare Jalapeños: Cut off the ends of jalapeños, slice them lengthwise, and remove seeds if desired. Stuff each half with the sausage mixture.
Assemble Bombs: Season each chicken breast with seasoning and black pepper. Place a stuffed jalapeño on top of each breast and roll tightly, securing with bacon strips using toothpicks.
Smoke: Smoke the bombs on grill grates for about 4 hours or until they reach an internal temperature of 165°F, brushing with BBQ sauce in the last 20-30 minutes.

Prep Time: 30 minutes
Cook Time: 4 hours
Category: Main Course
Method: Smoking
Cuisine: American