Step-by-step instructions
- Preheat your smoker to a steady 250°F (120°C).
- In a mixing bowl, combine the hot Italian sausage, cream cheese, sharp cheddar cheese, and sliced green onions. Mix until well combined.
- Prepare the jalapeños by cutting off the ends, slicing them lengthwise, and removing the seeds. Stuff each jalapeño half with the sausage mixture.
- Line a baking sheet with parchment paper and place the chicken breasts on it. Season each with Slap Ya Mama seasoning and black pepper to taste.
- Carefully place a stuffed jalapeño on each chicken breast and roll them up tightly. Secure each roll with bacon using toothpicks to hold them together.
- Place the chicken bombs on the grill grates of the smoker. Smoke them for about 4 hours, flipping them halfway through the cooking time.
- Brush each bomb with BBQ sauce and cook for an additional 20-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Best ways to enjoy it
When it comes to serving Smoked Jalapeño Popper Chicken Bombs, think about pairing them with some delicious sides. A fresh garden salad, creamy coleslaw, or grilled corn on the cob complement the rich flavors of the bombs beautifully. If you want to take it up a notch, serve them with a side of homemade ranch dressing or a zingy cilantro lime sauce for dipping.
Storage and reheating tips
To keep your Smoked Jalapeño Popper Chicken Bombs fresh, store any leftovers in an airtight container in the refrigerator. They can be kept for up to 3 days. When you’re ready to enjoy them again, reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. For longer storage, freeze them for up to 3 months; just make sure they’re stored separately to avoid sticking together.
Helpful cooking tips
- For extra flavor, consider marinating the chicken breasts in a mixture of Cajun seasoning and olive oil for a few hours before wrapping them.
- If you prefer a smokier flavor, try using wood chips like hickory or cherry in your smoker.
- Remember to soak wooden toothpicks in water before using them to prevent burning while smoking.
Creative twists
There are plenty of ways to personalize your Smoked Jalapeño Popper Chicken Bombs! For a milder version, swap out the hot Italian sausage for a mild one or even ground turkey. Want more heat? Add diced pickled jalapeños to the cheese mixture for an extra kick. You can even explore different cheese combinations, like pepper jack or gouda, for a unique flavor profile.
Common questions
How long does it take to prep and cook these chicken bombs?
The total time for preparation and cooking is about 5 hours, with 30 minutes of hands-on prep and 4 hours of smoking time.
Can I prepare these ahead of time?
Absolutely! You can prepare the chicken bombs up to a day in advance, then wrap and store them in the fridge until you’re ready to smoke them.
What should I do if I don’t have a smoker?
If you don’t have a smoker, you can still make these in your oven by baking them at 375°F (190°C) for approximately 30-40 minutes.
Now that you know how to make these incredible Smoked Jalapeño Popper Chicken Bombs, it’s time to fire up that smoker and enjoy a flavor-packed dish that’s sure to impress!
