Smoked Jalapeño Popper Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds boneless skinless chicken breasts
02 -
4-5 fresh jalapeños, sliced and seeded (optional: leave seeds for extra heat)
03 -
8 oz cream cheese, softened
04 -
1 cup shredded sharp cheddar cheese
05 -
8 slices of bacon, cut in half
→ Seasoning
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon smoked paprika
09 -
Salt and pepper, to taste
# Instructions:
01 -
Preheat your smoker to about 225°F (107°C).
02 -
In a bowl, mix the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper until combined.
03 -
Take your chicken breasts and butterfly them by cutting them in half but not all the way through. Open them up like a book.
04 -
Spread the cream cheese mixture evenly onto each chicken breast. Add some sliced jalapeños onto the cream cheese.
05 -
Fold the chicken back over the filling, then wrap each chicken bomb with a slice of bacon. Make sure it's snug but not too tight!
06 -
Place the wrapped chicken bombs onto the smoker rack. Smoke for about 1.5 to 2 hours or until chicken reaches an internal temperature of 165°F (74°C).
07 -
For a little extra crispy bacon, you can increase the smoker temperature to about 375°F (190°C) for the last 10-15 minutes.
08 -
Let them rest for about 5-10 minutes before serving—this allows the juices to redistribute.
# Notes:
01 -
No smoker? These can be baked in the oven at 375°F for about 30-35 minutes until cooked through.
02 -
Try serving with homemade ranch dipping sauce or barbecue sauce for extra flavor.
03 -
For a spicier version, swap the cream cheese for pepper jack cheese.