Married to BBQ's Award-Winning Smoked Chicken Bombs | Heath Riles BBQ

chicken thighs

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Skinless thighs are lower in fat; drumsticks are often cheaper.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in calories; ricotta is often less expensive.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat; pork belly can be cheaper.

Make the filling by mixing softened cream cheese, shredded cheese, diced jalapenos, and barbecue rub together.

Add about 1/2 cup of diced jalapenos and a little bit of jalapeno juice to the cream cheese mixture.

Mix the filling by hand until it's soft enough to stuff into the chicken.

Butterfly the chicken breasts to create a pocket for the filling.

Pound the chicken breasts thin for even cooking.

Mix a little barbecue rub into the cream cheese mixture for added flavor.

Season both sides of the chicken breasts with a light layer of barbecue rub.

Stuff the chicken with the cream cheese mixture and roll it up, sealing the edges.

Wrap each chicken bomb with regular cut bacon, starting with one slice lengthwise and adding two more slices around the outside.

Secure the chicken bombs with toothpicks to hold them together during cooking.

Preheat the grill to 250°F and place the chicken bombs on the grill for cooking.

Cook the chicken bombs for at least 2 hours until the bacon is crispy and the chicken is cooked through.

Prepare a glaze by melting 3 tablespoons of butter in a cast iron skillet and adding barbecue rub and sauces.

Mix the glaze ingredients and place the pot on the smoker next to the chicken bombs for flavor infusion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens