Smoked chicken breasts are good all on their own, however, if you want to try something different and really, really good, stuff them with a mixture of cream cheese and diced jalapeño wrapped in bacon to hold it all together. I've been making variations of these for ages, but I hear they are now called chicken bombs in some circles. Regardless of what you name them, it's a recipe designed to please everyone!

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Helpful Information
  • Preparation time: 25 minutes
  • Brine time: 2 hours
  • Cook time: 1.5 hours
  • Smoker temperature: 240°F
  • Meat Finish temperature: 165°F
  • Recommended wood: Pecan
What You'll Need

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recipe-ad-rubIn this recipe, my original rub recipe coats the inside of the chicken pieces as well as the outside to give it amazing flavor and perfect seasoning. You will not find a better seasoning for these. Low on salt, big on flavor.

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Step 1: Brine (optional)

I always recommend brining chicken and, all poultry as far as that goes, but just know that if you are short on time or decide to make this recipe at the spur of the moment, it will not ruin the recipe if you skip brining it.

Brining adds moisture and flavor to the inside of the meat to help ensure that it ends up as juicy, tender and flavorful as it can be.

To brine the chicken breasts make a solution of:

  • 1 quart of cold water
  • ¼ cup of coarse kosher salt
  • ¼ cup of brown sugar

Stir well until everything is dissolved.

Place the chicken breasts into a zip top bag or other plastic or glass container and pour the brine over the chicken to cover. Place in the fridge for about 2 hours to brine.

Once the brining is complete, remove the chicken from the brine and rinse well under cold water. Pat dry and set aside.

Step 2: Make the Cream Cheese/Jalapeño Mixture

This step can be completed while the chicken is brining (if you opt to brine).

Leave the cream cheese out on the table for about an hour to soften.

Place a block of cream cheese or about 8 oz into a small to medium sized mixing bowl.

Deseed, clean and dice 2-3 jalapeño peppers, depending on how well you like jalapeño and how spicy the jalapeños are.

2015-IMG_7930

I usually taste of a little piece to get a feel for the heat level of the peppers (they tend to vary greatly).

Tip: soak the cleaned, deseeded peppers in a bowl of sprite to remove some of the heat. The longer you soak them, the more mild they will become.

Put the diced peppers into the bowl with the cream cheese and stir to combine.

2015-IMG_7934 2015-IMG_7936

Step 3: Season and Stuff the Chicken Breasts

Brush a little olive oil onto the chicken breasts, then season the top side with Jeff's original rub (purchase recipes here).

2015-IMG_7939

Add a heaping tablespoon of the cream cheese/jalapeno mixture on top of the rub (purchase recipes here). Spread the rub over half of the chicken breast.

2015-IMG_7942

Fold the chicken over on top of itself. To make it easier to fold, you can make a shallow cut at about the halfway point of the chicken breast widthwise.

2015-IMG_7944

Once the chicken is folded coat the entire outside of the chicken breast with a little olive oil and season generously with Jeff's original rub (purchase recipes here).

2015-IMG_7947

Step 4: Wrap with Bacon

Lay 2 thin slices of bacon across the stuffed chicken breast.

2015-IMG_7949

Lift the chicken up and hold it with one hand while you wrap the bacon “artistically” around the chicken.

2015-IMG_7951

It can be as “purdy” or haphazard as you like.. no one's judging the wrap 😉

Step 5: Smoke Cook the Chicken

Place the stuffed chicken on a Bradley rack, cookie sheet or something similar to make it easy to carry them out to the smoker.

2015-IMG_7955

Set up your smoker for cooking with indirect heat at around 240°F if possible.

If your smoker has a water pan, it's a good idea to use it.

I used pecan but you can use any smoking wood that you desire and have available.

Once the smoker is ready, place the stuffed chicken directly on the smoker grate and insert a probe from a digital probe meat thermometer (if you have one) so you will know the exact time it is finished.

You can also use a super fast meat thermometer such as the Thermapen but this requires you to open the door several times and you stand the chance of overcooking the chicken if it happens to get done sooner than you expect.

It should take around 1.5 hours to finish cooking and I recommend applying smoke for at least an hour.

Step 6: Serve

When the chicken is done cooking, remove it from the smoker and let it rest for a couple of minutes before serving.

2015-IMG_7962 2015-IMG_7976

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"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

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Printable Recipe

Cream Cheese & Jalapeño Stuffed Chicken Breast
Recipe Type: Entree
Cuisine: Hot Smoking
Author: Jeff Phillips
Prep time:
Cook time:
Total time:
Serves: 4-6
Smoked chicken breasts are good all on their own however, if you want to try something different and really, really good, stuff them with a mixture of cream cheese and diced jalapeño wrapped in bacon to hold it all together, add a lot of great flavor and to keep the meat moist in the absence of the skin.
Ingredients
Instructions
Step 1: Brine (optional)
  1. To brine the chicken breasts make a solution of: 1 quart of cold water, ¼ cup of coarse kosher salt and ¼ cup of brown sugar.
  2. Stir well until everything is dissolved.
  3. Place the chicken breasts into a zip top bag or other plastic or glass container and pour the brine over the chicken to cover. Place in the fridge for about 2 hours to brine.
  4. Once the brining is complete, remove the chicken from the brine and rinse well under cold water. Pat dry and set aside.
Step 2: Make the Cream Cheese/Jalapeño Mixture
  1. Leave the cream cheese out on the table for about an hour to soften.
  2. Place a block of cream cheese or about 8 oz into a small to medium sized mixing bowl.
  3. Deseed, clean and dice 2-3 jalapeño peppers depending on how well you like jalapeño and how spicy the jalapeños are.
  4. Put the diced peppers into the bowl with the cream cheese and stir to combine.
Step 3: Season and Stuff the Chicken Breasts
  1. Brush a little olive oil onto the chicken breasts then season the top side with Jeff's original rub.
  2. Add a heaping tablespoon of the cream cheese/jalapeno mixture on top of the rub.
  3. Fold the chicken over on top of itself. To make it easier to fold, you can make a shallow cut at about the halfway point of the chicken breast widthwise.
  4. Once the chicken is folded coat the entire outside of the chicken breast with a little olive oil and season generously with Jeff's original rub.
Step 4: Wrap with Bacon
  1. Lay 2 thin slices of bacon across the stuffed chicken breast.
  2. Lift the chicken up and hold it with one hand while you wrap the bacon “artistically” around the chicken.
Step 5: Smoke Cook the Chicken
  1. Place the stuffed chicken on a Bradley rack, cookie sheet or something similar to make it easy to carry them out to the smoker.
  2. Set up your smoker for cooking with indirect heat at around 240°F if possible.
  3. If your smoker has a water pan, it's a good idea to use it.
  4. I used pecan but you can use any smoking wood that you desire and have available.
  5. Once the smoker is ready, place the stuffed chicken directly on the smoker grate and insert a probe from a digital probe meat thermometer (if you have one) so you will know the exact time it is finished.
  6. You can also use a super fast meat thermometer such as the Thermapen but this requires you to open the door several times and you stand the chance of overcooking the chicken if it happens to get done sooner than you expect.
Step 6: Serve
  1. When the chicken is done cooking, remove it from the smoker and let it rest for a couple of minutes before serving.
About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

7 Comments on this article. Feel free to join this conversation.

  1. vicki May 4, 2017 at 3:10 pm - Reply

    I have made these a few times, they are fabulous!
    Where does the meat thermometer go, in the chicken or the cheese?

    • Jeff Phillips May 10, 2017 at 12:03 pm - Reply

      I make sure the tip of the thermometer is in the center where the stuffing is. The poultry juices get to the center where the cheese is so it has to reach 165 in that area in order to be safe. It also does not hurt to check the temperature of the chicken as well just to make sure all is well.

  2. Mike July 1, 2016 at 12:45 am - Reply

    I recently purchased one of those smoker contraptions and decided to make this recipe for my first time as a test. I served them to my wife and a friend and we all agreed that they were super awesome. I made them again for a group of eight and without exception, these chicken breasts were deemed the best thing ever. Highly recommended. The only thing I changed was to wrap them in enough bacon to completely cover the chicken, then added more. DeLish!

  3. Cassandra August 7, 2015 at 1:10 pm - Reply

    My favorite foods combined. We have fresh jalapeños in our garden right now. I can’t wait to smoke it this weekend! Thanks

  4. Larry Stephenson August 6, 2015 at 3:08 pm - Reply

    These chicken breast were great. I have found my Masterbuilt electric smoker gets things in about half the time. Is this normal?

    • Jeff Phillips August 12, 2015 at 10:35 am - Reply

      It is possible that it the thermometer is off by 30-40°F. This is actually quite common and one of my electric smokers has the same problem. If it’s 30°F off you can simply set it 30°F higher/lower to offset it.

  5. Terry August 6, 2015 at 2:09 pm - Reply

    Have made these before with thighs. We tends to like them as they stay juicier.

    I did laugh that your email has a filter on the word “breasts”…

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