I enjoy making these Smoked Jalapeño Popper Chicken Bombs whenever I want a rich, smoky meal that feels special but is still easy to prepare. I love how the tender chicken wraps around a creamy, cheesy filling with just the right amount of heat. The smoking process brings everything together and makes the flavors deeper and more satisfying.
Why You’ll Love This Recipe
I like this recipe because it combines bold flavors with simple ingredients I can easily find. I enjoy how the cream cheese and cheddar melt into the sausage and jalapeños, creating a filling that stays juicy inside the chicken. I also appreciate that this dish works well for family dinners, game days, or casual get-togethers.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
10 thin boneless skinless chicken breasts
1 pound hot Italian sausage
6 ounces cream cheese, softened
1½ cups sharp cheddar cheese, shredded
4 fresh jalapeños, seeded and finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
Cooking spray or oil for greasing
Directions
I start by preheating my smoker to 250°F and lightly greasing the smoker grates.
I place the Italian sausage, cream cheese, cheddar cheese, chopped jalapeños, garlic powder, onion powder, smoked paprika, salt, and black pepper into a large bowl and mix everything until well combined.
I lay the chicken breasts flat and gently pound them if needed so they are evenly thin.
I spoon an equal amount of filling into the center of each chicken breast.
I roll the chicken tightly around the filling, tucking in the sides to form a sealed bundle.
I place each chicken bomb seam-side down on the smoker grates.
I smoke them for 1½ to 2 hours, until the internal temperature of the chicken reaches 165°F.
I remove them from the smoker and let them rest for a few minutes before serving.
Servings And Timing
I usually get 10 servings from this recipe.
Preparation takes me about 25 minutes.
Smoking time is around 1½ to 2 hours.
The total time comes to approximately 2 hours and 30 minutes.
Variations
I sometimes use mild Italian sausage instead of hot sausage for a less spicy version.
I like replacing cheddar cheese with pepper jack for extra heat.
I occasionally add finely diced green onions to the filling for more flavor.
I make a low-heat version by reducing the number of jalapeños.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
I reheat the chicken bombs in the oven at 325°F until warmed through.
I avoid microwaving because it can make the chicken dry.
FAQs
Can I cook these in the oven instead of a smoker?
I bake them at 375°F for about 35 to 40 minutes, checking that the internal temperature reaches 165°F.
How do I keep the chicken from opening while cooking?
I roll the chicken tightly and place it seam-side down so it stays sealed.
Are these very spicy?
I find them moderately spicy, but I can easily adjust the heat by using fewer jalapeños or mild sausage.
Can I prepare these ahead of time?
I often assemble them a few hours in advance and keep them covered in the refrigerator until cooking.
What should I serve with this dish?
I like pairing them with roasted vegetables, a fresh salad, or mashed potatoes.
Conclusion
I think Smoked Jalapeño Popper Chicken Bombs are a flavorful and comforting dish that always impresses. I enjoy how the smoky chicken, creamy filling, and gentle heat come together in every bite. This is a recipe I like to make again and again when I want something hearty and memorable.
Smoked Jalapeño Popper Chicken Bombs are tender chicken breasts stuffed with a spicy, creamy mixture of Italian sausage, cheeses, and jalapeños, then smoked to perfection for a rich, flavorful meal.
Total Time:2 hours 30 minutes
Yield:10 servings
Ingredients
10 thin boneless skinless chicken breasts
1 pound hot Italian sausage
6 ounces cream cheese, softened
1½ cups sharp cheddar cheese, shredded
4 fresh jalapeños, seeded and finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
Cooking spray or oil for greasing
Instructions
Preheat the smoker to 250°F and lightly grease the smoker grates with cooking spray or oil.
In a large bowl, combine the Italian sausage, cream cheese, cheddar cheese, jalapeños, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly.
Lay the chicken breasts flat and gently pound them to an even thickness if needed.
Spoon equal portions of the filling onto the center of each chicken breast.
Roll each chicken breast tightly around the filling, tucking in the sides to form a sealed bundle.
Place the chicken bombs seam-side down on the smoker grates.
Smoke for 1½ to 2 hours, or until the internal temperature of the chicken reaches 165°F.
Remove from the smoker and let rest for a few minutes before serving.
Notes
Use mild sausage and fewer jalapeños for a less spicy version.
Try substituting cheddar with pepper jack for extra heat.
Finely diced green onions can add more flavor to the filling.
Store leftovers in the fridge for up to 3 days and reheat in the oven.
