Bacon Jalapeño Popper Chicken Bombs

These bacon jalapeño popper chicken bombs are packed with so much flavor, you might need to lie down after. We’re talking creamy cheese packed into a spicy jalapeño stuffed into a juicy chicken thigh wrapped in crispy bacon and smoked to perfection. RECIPE HERE: https://heygrillhey.com/bacon-jalapeno-popper-chicken-bombs/ My Sauces, Rubs and Merch: https://heygrillhey.com/store How to Make Chicken Bombs Preheat your smoker (or oven). Preheat your smoker to 275 degrees F for indirect heat with mild wood like apple or hickory. You can also bake these in the oven at the same temperature, you’ll want to set the chicken bombs on a flat baking rack above a foil lined cookie sheet to prevent the bacon from getting soggy on the bottom. Seed the jalapeños. Hollow out your jalapeño peppers and remove all the seeds. I simply use the handle end of my spoon to get in the tight space. Make the jalapeno poppers. In a small bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of my Sweet Rub. I find a rubber spatula does a great job of mixing up the ingredients. Spoon a tablespoon or so of filling into each hollowed out jalapeño. Prep and fill the chicken. Lay the chicken thighs flat on a work surface, smooth side down. Set one filled jalapeno in the center of each thigh. Roll the thighs around the filling. Wrap in bacon. Wrap each chicken thigh with 2 slices of bacon. Secure the bacon ends with toothpicks, if necessary. If you do use toothpicks, ensure you remove all of them after cooking or warn your guests to watch out for them. Season the stuffed chicken on all sides with more of the sweet rub. Cook the chicken thigh bombs. Place the chicken thighs on the smoker, close the lid and cook until the internal temperature reaches 150 degrees F. This process usually takes an hour and a half. Sauce. Baste the chicken liberally with BBQ sauce, close the lid, and continue cooking until the internal temperature reaches 165 degrees F. This usually takes another 30 minutes. Rest and serve. Remove the chicken to a cutting board or serving platter and allow it to rest for about 10 minutes before serving. Enjoy!! Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: https://apps.apple.com/us/app/hey-grill-hey-best-bbq-recipes/id1556158169 ANDROID: https://play.google.com/store/apps/details?id=au.com.hellotable.heygrillhey LINKS TO STUFF I USE DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we may receive a commission. Camp Chef: https://click.linksynergy.com/fs-bin/click?id=zN*84ReM8Ik&offerid=680940.4&type=3&subid=0 ThermoWorks Home Page link: https://thermoworks.sjv.io/9L3ZV5 Thermapen ONE: https://thermoworks.sjv.io/kOX11d RFX Wireless: https://thermoworks.sjv.io/gOVek5 Weber Kettle: https://homedepot.sjv.io/MYEb3 Weber Genesis Gas Grill: https://homedepot.sjv.io/zOV76 Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79 Smoke Tube: https://amzn.to/2HzNJQ2 Lodge Cast Iron: https://amzn.to/2Mf50SH Kamikoto Knives: https://amzn.to/2VZdRMN Dalstrong Knives: https://amzn.to/2YJLJdu