Smoked chicken breasts are good all on their own, however, if you want to try something different and really, really good, stuff them with a mixture of cream cheese and diced jalapeño wrapped in bacon to hold it all together. I’ve been making variations of these for ages, but I hear they are now called chicken bombs in some circles. Regardless of what you name them, it’s a recipe designed to please everyone!
Preparation time: 25 minutes
Cook time: 1.5 hours
Smoker temperature: 240°F
Meat Finish temperature: 165°F
Recommended wood: Pecan
What You’ll Need
4-6 chicken breasts
8 oz cream cheese
A dry rub you like or one of my favorites i list on my blog (HERE)
Thin sliced bacon
Leave the cream cheese out on the table for about an hour to soften or in microwave for 10 seconds.
Place a block of cream cheese or about 8 oz into a small to medium sized mixing bowl.
Deseed, clean and dice 2-3 jalapeño peppers, depending on how well you like jalapeño and how spicy the jalapeños are.
I usually taste of a little piece to get a feel for the heat level of the peppers (they tend to vary greatly).
Tip: soak the cleaned, deseeded peppers in a bowl of sprite to remove some of the heat. The longer you soak them, the more mild they will become.
Put the diced peppers into the bowl with the cream cheese and stir to combine.
Flatten out the chicken breast with rolling pin or meat hammer not to thin though and brush a little olive oil onto the chicken breasts, then season the top side with your dry rub.
Add a heaping tablespoon of the cream cheese/jalapeno mixture on top of the rub, Spread the rub over half of the chicken breast.Fold the chicken over on top of itself.
Once the chicken is folded coat the entire outside of the chicken breast with a little olive oil and season generously with your dry rub or one my favorite ones.
Lay 2 thin slices of bacon across the stuffed chicken breast.
Lift the chicken up and hold it with one hand while you wrap the bacon “artistically” around the chicken. and know your ready to smoke it.
Set up your smoker for cooking with indirect heat at around 240°F if possible.
If your smoker has a water pan, it’s a good idea to use it.
I used pecan but you can use any smoking wood that you desire and have available.
Once the smoker is ready, place the stuffed chicken directly on the smoker grate.
It should take around 1.5 hours to get to 165 F