Note: Rob found this recipe in an Ash Kickin’ BBQ video. The recipe and his notes are included, here.
INGREDIENTS:
- 6 boneless skinless chicken thighs
- Ash Kickin’ BBQ Honey Chipotle or your favorite BBQ rub.
- 6 large jalapenos (about 4 inches long)
- 1lb package of thin sliced bacon
- Raspberry Chipotle BBQ Sauce
- 1 cup of shredded cheddar cheese
- 1 block of cream cheese
INSTRUCTIONS:
PREP:
- Cut the stems off of the jalapenos.
- Do not cut the top off the jalapeno. If you cut the top off, the cheese will run out of the jalapeno during cooking.
- Make a slit across the top of the jalapeno, starting and stopping about 1/2-inch from each end.
- If you slit the ends, the cheese will run out during cooking.
- Dig out all the seeds and veins with the handle of a spoon.
- Combine the cheddar cheese and cream cheese into a bowl, season with about a 1/4 cup of Ash Kickin’ BBQ Honey Chipotle Rub, and mix together so everything is incorporated.
- Squeeze the peppers from the ends to open the slit and stuff the peppers with the cheese mixture.
- This process is easier if the cheese is cold.
- Put your chicken thighs in a plastic bag, and pound them out so they’re flat and even.
- This helps them cover the jalapenos and it also helps them cook evenly.
- Season both sides of your chicken thighs with Ash Kickin’ BBQ Honey Chipotle.
- Rob said to use a generous amount of rub because the cheese dampens the flavor of the rub.
- Wrap the chicken thighs around the stuffed jalapenos so the slit in the jalapenos is at the top and the chicken overlaps at the bottom.
- Wrap the chicken bombs with bacon.
- Wrap the first slice of bacon across the chicken bomb lengthwise to seal up the ends of the chicken bombs.
- Wrap another slice (or two) of bacon around the chicken in a spiral from one end to the other until the entire chicken thigh is covered.
- Pin any loose bacon ends with toothpicks or Grill Pinz.
- Apply a light layer of rub on the bacon once wrapped, and before smoking.
COOKING:
- Set your smoker for 300°F
- Put your smoked chicken bombs on the smoker, and allow them to cook for 1 hour.
- After one hour, check the temperature of the smoked chicken bombs, they likely will not be done, and at this point keep cooking them, or move them to a hotter zone on your smoker to cook for another 30-45 minutes.
- After another 30-45 minutes, check the temperature on the chicken bombs, thighs can handle a higher internal temperature due to the fat in the dark meat. The main thing you want is the bacon to be cooked thoroughly.
- Once the bacon is cooked, and your thighs are 175° F or higher, brush with the raspberry chipotle BBQ sauce, and allow the sauce to set for 5 minutes.
- After 5 minutes, remove the smoked chicken bombs from the smoker, and allow them to rest for 15-20 minutes.
- After the smoked chicken bombs have rested for 15-20 minutes, slice, eat, and enjoy!
