Chicken Bombs

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 10

chicken bombs

Recipe Rating

  • (1 Rating)

Ingredients

  • 5 boneless, skinless, chicken breasts
  • 5 jalapeño peppers
  • 20 strips of bacon
  • 4 oz cream cheese, softened
  • 1 cup grated Colby Jack cheese
  • 1 cup BBQ sauce
  • salt and pepper to taste
  • 2 TBS Texas Pecan Oil

Instructions

  • 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. Rub with pecan oil and season each with salt a pepper.
  • 2. Slice jalapeños in half LENGTH wise and remove seeds, ribs, and the end with the stem.
  • 3. In a small bowl, mix your softened cream cheese with your grated Colby Jack.
  • 4. Fill each jalapeño half with about 1 Tbs cheese mixture.
  • 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. 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.
  • 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. Chicken is ready when it reaches an internal temp of 165 degrees. If you don't have a meat thermometer, pierce chicken with a fork. If juices run clear, it's done!
  • 8. 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.
  • Servings : 10
  • Ready in : 45
  • Recipe Type :

Instructions

  • 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. Rub with pecan oil and season each with salt a pepper.
  • 2. Slice jalapeños in half LENGTH wise and remove seeds, ribs, and the end with the stem.
  • 3. In a small bowl, mix your softened cream cheese with your grated Colby Jack.
  • 4. Fill each jalapeño half with about 1 Tbs cheese mixture.
  • 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. 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.
  • 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. Chicken is ready when it reaches an internal temp of 165 degrees. If you don't have a meat thermometer, pierce chicken with a fork. If juices run clear, it's done!
  • 8. 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.

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  • Average Rating

    (5 / 5)

One Response to Chicken Bombs

  1. Texas Pecan Oil September 11, 2013 at 10:36 pm #

    Could not believe how good this easy recipe came out! I’ve grilled a lot of chicken but this is the best I have come across…

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Texas Pecan Ranch