Barbecue Chicken Bombs

Chef Tom fires up the Yoder Smokers Pellet Grill for these cheese stuffed, bacon wrapped, smoked, seared BBQ chicken breasts! Barbecue Chicken Bombs. Boom!

Barbecue Chicken Bombs Recipe



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.

You might also enjoy: Bacon Wrapped Barbecue Pheasant Breasts

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.

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Yoder Smokers YS640 Pellet Grill


  1. Tim
    January 9, 2019

    Hey Chef Tom! I just wanted you to know that I really enjoy your videos. Very professionally done and you provide some really interesting flavor combinations. My only complaint, and I know you have to promote, is that most all of the videos instruct to use different items in preparation or the cook along with different equipment for each. I wonder if you could assemble a selection of videos where you prepare several different recipes using the same equipment and ingredients to prepare several different things. My pantry is running over with spices, sauces, rubs and marinade ingredients. I have several different smokers (XL – BGE, Charbroil Electric, Weber Charcoal, Weber Gas w/Smoking tray) but not a really nice Yoder. I can usually modify what you do with the Yoder with one or the other of these pieces of equipment. Thanks again for the great videos and the professionalism you display in the preparation of the dish and the utilization of equipment. You’re definitely a great asset to ATBBQ and I wish you were closer to me so I could attend your cooking classes. I live in Alabama. Have an Awesome day!

  2. Kurt
    January 9, 2019

    Which hot sauce do you recommend? Pain 100% in the recipe or Grinders that you used in the video?

    1. Josh Cary
      January 12, 2019

      The Pain 100% is quite a bit hotter, so if you want more heat, go with that, but if you want to cut the heat back the Grinder’s Hot Sauce is perfect. Thanks!

  3. Scott David Baker
    January 16, 2019

    Can you flip the GrillGrates onto the flat side to crisp the bacon? Or would too much grease get onto the firebox. I don’t have the griddle yet, but would love to give it a try.


    1. Scott
      January 20, 2019

      I did this one with the inverted grillgrates. Turned out fantastic. Minimal clean up on the firebox. I would say it would have been easier to have the cast iron griddle. Those inverted grill grates were super hot and the bacon cooked quicker than expected. The taste was over the top. FANTASTIC!

  4. Mike
    April 17, 2019

    Hey Chef Tom, I made the Barbecue Chicken Bombs this weekend and they were fabulous. Your videos are great and very informative, I reference them all the time.



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