Smoked Jalapeno Stuffed Chicken Bombs

These Smoked Jalapeno Stuffed Chicken Bombs are one of my favorite dishes to make when I want something smoky, cheesy, and full of bold flavor. The creamy jalapeno filling pairs perfectly with juicy chicken thighs, while the barbecue seasoning and sauce bring it all together for a mouthwatering finish.

Why You’ll Love This Recipe

I love this recipe because it combines the heat of jalapenos with the richness of cream cheese and cheddar, all wrapped inside tender chicken thighs. The smoky barbecue flavor makes it perfect for grilling or smoking, and it’s always a hit at cookouts or game-day gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the filling
8 oz Neufchatel cream cheese softened
¼ cup diced pickled jalapeno
½ tsp kosher salt
1 tsp dried minced onion
¼ tsp smoked paprika
1 Tbsp dried chives
1 Tbsp minced flat-leaf parsley
4 oz finely shredded sharp cheddar cheese

For the bombs
4 large boneless skinless chicken thighs
¼ cup barbecue seasoning
½ cup barbecue sauce of choice

Directions

1. I begin by mixing together the cream cheese, jalapeno, salt, minced onion, smoked paprika, chives, parsley, and cheddar cheese until smooth and well blended.
2. I lay out the chicken thighs, pat them dry, and spoon some of the filling into the center of each thigh.
3. I roll the chicken tightly around the filling and secure with toothpicks if needed.
4. I season the outside of each chicken bomb with barbecue seasoning.
5. I preheat my smoker or grill to 250°F (120°C) and place the chicken bombs inside.
6. I smoke them for about 1 ½ to 2 hours, or until the internal temperature reaches 165°F (74°C).
7. In the last 15 minutes of cooking, I brush the bombs with barbecue sauce and let it glaze over the chicken.
8. I let them rest for a few minutes before serving so the filling stays inside.

Servings and Timing

This recipe serves 4 people. It takes about 20 minutes to prepare and 2 hours to cook, making the total time around 2 hours and 20 minutes.

Variations

If I want extra heat, I use fresh jalapenos instead of pickled. For a different twist, I swap cheddar with pepper jack cheese.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven at 350°F (175°C) until warmed through. These can also be frozen for up to 2 months, and I reheat from frozen at a lower oven temperature to keep them juicy.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I pound them thin, fill, and roll them up, but I find thighs stay juicier.

Can I bake these instead of smoking?

Yes, I bake them at 375°F (190°C) for about 30–35 minutes, then glaze with sauce.

What’s the best wood for smoking?

I like hickory, apple, or pecan wood for a balanced smoky flavor.

Can I make the filling ahead of time?

Yes, I prepare the filling up to 2 days ahead and refrigerate it until ready to use.

Do I need to secure the chicken with toothpicks?

Only if the thighs don’t hold together well after rolling.

Can I make these less spicy?

Yes, I reduce or omit the jalapenos and use mild barbecue sauce.

What sides go well with this dish?

I like serving it with cornbread, coleslaw, or roasted vegetables.

Can I grill them over direct heat instead of smoking?

Yes, but I keep the heat lower and use indirect grilling so the filling doesn’t spill out.

How do I know the chicken is fully cooked?

I check with a meat thermometer 165°F (74°C) is the safe internal temperature.

Can I freeze them before cooking?

Yes, I assemble the bombs, freeze them raw, then thaw and cook when needed.

Conclusion

These Smoked Jalapeno Stuffed Chicken Bombs are a delicious mix of smoky, cheesy, and spicy flavors that I always look forward to making. The creamy filling inside tender chicken with a sweet and tangy barbecue glaze makes them a standout dish for any occasion.

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