Chef Tom fires up the Yoder Smokers Pellet Grill for these cheese stuffed, bacon wrapped, smoked, seared BBQ chicken breasts! Barbecue Chicken Bombs. Boom!
WHAT YOU’LL LOVE
- Chilled cheese log: Cream cheese, pepper jack, hot sauce, and a pinch of rub, shaped into a log and chilled for 20 minutes, hold their shape inside the chicken instead of leaking out.
- Butterflied and pounded breasts: Opening the breasts and pounding them to 1/2" makes them easy to roll around the cheese, and trimmed tenders can patch any holes.
- Bacon-bed wrap: Four slices of bacon wrapped around each stuffed breast baste the chicken in its own fat and crisp up in the sear.
- Smoke, sear, glaze: An hour at 225°F builds smoke flavor, a hot griddle sear crisps the bacon, and mild barbecue sauce goes on at the end.
Barbecue Chicken Bombs
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
2
Prep Time
20 minutes
Cook Time
1 hour 15 minutes
Calories
929
Chef Tom's recipe for BBQ Chicken Bombs are a delectable treat! Enjoy savory cheese stuffed, bacon-wrapped smoked chicken breasts, seared to perfection for a flavorful bite.
Ingredients
- 4 oz (1/2 cup) cream cheese
- 2 oz (1/2 cup) pepper jack cheese, grated
-
1 tsp Pain 100% Hot Sauce
-
1/2 tsp Plowboys BBQ Yardbird Rub
- 2 chicken breasts
- 8 slices classic cut bacon
-
Firebug Mild Grillin' Sauce
Directions
Preheat your Yoder Smokers YS640 Pellet Grill to 225ºF. Set the grill up for smoking. If you have a two door diffuser, remove the door. If not, leave the whole diffuser in place. Also, place a Yoder Smokers Cast Iron Griddle on the left side of the grill.
Combine the cream cheese, pepper jack, Pain 100% Hot Sauce and Plowboys BBQ Yardbird Rub in a small bowl. Mix well. Form into a log. Cover with plastic wrap. Transfer to the refrigerator. Chill for at least 20 minutes.
- Trim the tender away from the chicken breasts. Reserve for another cook, or patching holes. Butterfly the chicken breasts. Pound out to about 1/2” thick. If you have any small holes, slice a thin piece of meat off of the chicken tender and place over the hole.
- Divide the log of cheese in half. Place each half in the center of a chicken breast. Wrap the breast around the cheese. Form into a rectangular shape.
- Lay out one strip of bacon horizontally. Lay out three more strips side by side, perpendicular to the horizontal slice (optionally, weave together). Place the stuffed chicken breast on top of the bed of bacon. Wrap the slices around the chicken.
- Place the bacon wrapped chicken bombs on the second shelf of the grill, bacon ends on the bottom. Smoke for 1 hour.
- After one hour, turn the grill up to 425ºF. If using a one piece diffuser, remove the diffuser. If using a two door diffuser, make sure the door is removed. You can leave the chicken in the grill with the door closed while the grill comes up to temperature.
When the grill reaches 425ºF, remove the second shelf and transfer the chicken bombs to the griddle. Sear on all sides until browned and crispy. Move the chicken bombs off of the griddle and back to an indirect cooking area. Brush a layer of Firebug Mild Grillin' Sauce over all surfaces of the chicken bombs. Cook until the thickest part of the chicken reaches 160ºF. Brush again with the sauce. Remove from the grill and serve hot.
Recipe Note
Recipe FAQ
Why chill the cheese log before stuffing the chicken?
Chilling it for at least 20 minutes firms up the cream cheese and pepper jack, so the filling stays in a compact shape while you wrap the chicken around it.
Why butterfly and pound the chicken breasts?
Opening the breasts and pounding them to about 1/2" thick creates a sheet that wraps easily around the cheese and cooks evenly. A thin piece of tender can cover any small holes.
Why put the bacon ends on the bottom of the grill shelf?
Placing the bacon seams down keeps the wrap from unraveling during the first hour of smoking, and it holds the bombs together.
Why smoke at 225°F and then sear at 425°F?
The low temperature gives the chicken time to take on smoke and warm through. The hot griddle sear then browns the chicken and crisps the bacon quickly.
What internal temperature should the chicken reach?
Poultry is safe at 165°F. Check the thickest part of the chicken, away from the cheese, with an instant-read thermometer before serving.
How do I brush on the barbecue sauce safely?
Pour the sauce you need into a small bowl before brushing, instead of dipping the brush into the bottle. Don't return a brush that has touched raw or partly cooked chicken to the sauce you'll serve.
Why serve the chicken bombs hot?
The cheese filling is at its best melted and creamy, and the bacon is crispest right off the grill.
How indoor-friendly is this recipe?
4 out of 5. A 225°F oven followed by a hot cast iron skillet sear can cook the chicken bombs to the same temperature, though you'd lose the smoke flavor.
Recipe Highlights
Chilled cheese log: Holds its shape inside the chicken.
Pounded breasts: Roll evenly around the filling.
Bacon wrap: Bastes the chicken and crisps in the sear.
Smoke, sear, glaze: Builds layers of flavor.
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Nutrition
Nutrition
- Nutrition Serving Size
- 8.87 oz
- per serving
- Calories
- 929
- Carbs
- 7 grams
- Protein
- 82 grams
- Fat
- 60 grams
- Sodium
- 2496 milligrams
