Chicken Bombs

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Chicken stuffed with jalapeño and cheese, wrapped in bacon and basted with BBQ sauce.
5 Boneless Chicken Breasts
5 jalapeño
20 Strips Bacon
4 OZ Softened Cream Cheese
1 cup Grated Colby Jack
1 Cup BBQ Sauce
Salt & Pepper
1. 1.) Slice chicken breasts in half WIDTH
wise (Each half will make 1 Chicken
Bomb). Place between two pieces of
wax paper and pound to 1/4 inch
thickness. *A rolling pin also does the
trick. Season each with salt a pepper.
2. 2.) Slice jalapeños in half LENGTH wise
and remove seeds, ribs, and the end
with the stem.
3. 3.) In a small bowl, mix your softened
cream cheese with your grated colby
4. 4.) Fill each jalapeño half with about 1
Tbs cheese mixture. (Sometimes I use
5. 5.) Place 1 jalapeño half at the end of
each pounded breast piece. Roll over
and together. *It doesn't always close
the way you think it should. No worries!
The bacon will pull it all together.
6. 6.) Wrap each breast piece with 2 slices
of bacon. I do 1 at a time (obviously),
and just sort of wrap tightly and tuck the
ends of the bacon under the strips. It all
comes together in the cooking process.
I promise you do not need toothpicks!
7. 7.) Preheat your grill to 350 degrees.
Cook over indirect heat for 20-25
minutes; turning every 4-5 minutes.
Baste chicken with BBQ sauce each time
you turn it. Giving it one final basting
right before it's done. 
8. To Bake: Bake, uncovered, at 375
degrees for 30 minutes. Basting with
BBQ sauce a few times during cooking.
Baste once again when finished, and
place under broil setting for a few
minutes so bacon can crisp completely.

Fraser Chalmers

Member since Jan 2013

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