Smoked Chicken Bombs – Rob’s

Note: Rob found this recipe in an Ash Kickin’ BBQ video. The recipe and his notes are included, here.


  • 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


  1. 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.
  2. 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.
  3. Dig out all the seeds and veins with the handle of a spoon.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Apply a light layer of rub on the bacon once wrapped, and before smoking.
  1. Set your smoker for 300°F
  2. Put your smoked chicken bombs on the smoker, and allow them to cook for 1 hour.
  3. 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.
  4. 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.
  5. 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.
  6. After 5 minutes, remove the smoked chicken bombs from the smoker, and allow them to rest for 15-20 minutes.
  7. After the smoked chicken bombs have rested for 15-20 minutes, slice, eat, and enjoy!
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