Spicy Smoked Jalapeño Popper Chicken Bombs are a fun and flavorful twist on the classic jalapeño poppers, combining tender chicken with a spicy and creamy jalapeño filling, all wrapped up and smoked for an irresistible smoky flavor. Perfect for a game day snack, party appetizer, or a spicy dinner!
Ingredients:
For the Chicken Bombs:
- 4 boneless, skinless chicken breasts
- 4 oz cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 2 fresh jalapeños, finely chopped (seeds removed for less heat)
- 1/4 cup cooked bacon, crumbled (optional for added flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional for extra smokiness)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for searing)
- Toothpicks or cooking twine to secure the chicken bombs
For the Spice Rub:
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (adjust for heat preference)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Smoky Glaze (optional but recommended):
- 2 tablespoons honey
- 1 tablespoon sriracha sauce (or more for extra heat)
- 1 tablespoon lime juice
Instructions:
1. Prepare the Chicken:
- Preheat your smoker to 225°F (107°C) if using a smoker, or preheat your oven to 375°F (190°C) if baking.
- Slice the chicken breasts horizontally to create a pocket for the filling (be careful not to cut all the way through).
- Use a meat mallet to gently pound the chicken to an even thickness, about 1/2 inch, making it easier to stuff.
2. Make the Jalapeño Popper Filling:
- In a mixing bowl, combine the cream cheese, shredded cheddar cheese, chopped jalapeños, crumbled bacon (if using), garlic powder, onion powder, smoked paprika, salt, and pepper. Mix everything until well combined.
- Stuff each chicken breast with the jalapeño mixture, carefully sealing the pockets with toothpicks or cooking twine.
3. Season the Chicken:
- In a small bowl, combine the chili powder, paprika, cumin, cayenne pepper, salt, and black pepper to create the spice rub.
- Rub the spice mix generously over the outside of each stuffed chicken breast, making sure it’s evenly coated.
4. Cook the Chicken Bombs:
Option 1: Smoking Method
- Place the stuffed chicken bombs on the smoker rack.
- Smoke for about 1 to 1.5 hours, or until the internal temperature of the chicken reaches 165°F (74°C) and the chicken is cooked through.
- You can increase the temperature toward the end for a crispier exterior (around 375°F).
Option 2: Oven Method
- Heat olive oil in a large skillet over medium-high heat. Once hot, sear the chicken bombs for 2-3 minutes per side until browned.
- Transfer the seared chicken to a baking sheet and bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
5. Make the Smoky Glaze:
- While the chicken is cooking, prepare the glaze by combining the honey, sriracha sauce, and lime juice in a small bowl. Stir until smooth and set aside.
6. Finish and Serve:
- Once the chicken bombs are cooked, remove them from the smoker or oven. Let them rest for a few minutes before removing the toothpicks or twine.
- Drizzle the smoky glaze over the top of each chicken bomb for added flavor.
- Serve with a side of ranch or blue cheese dressing, if desired, for dipping.
Tips:
- Adjust the amount of jalapeños or sriracha in the filling and glaze to suit your desired spice level.
- For extra smokiness, consider adding some wood chips or chunks to your smoker, like hickory or applewood.
- You can prep the chicken bombs ahead of time by stuffing and seasoning them, then refrigerating until ready to cook.
Enjoy:
These Spicy Smoked Jalapeño Popper Chicken Bombs are packed with creamy, spicy, and smoky goodness in every bite. The combination of juicy chicken, zesty jalapeños, and melty cheese, all wrapped in crispy, seasoned chicken, is guaranteed to be a hit at any gathering