Super Bowl parties are the perfect time to bring out the appetizers and these smoked chicken cherry bombs and other smoked super bowl snacks will be the perfect way to celebrate as you cheer your team to victory with your family and friends.
I have also included some links to favorite recipes for smoked wings, pulled pork hot dogs, smoked chicken cherry bombs and of course no appetizer or snack list is complete without those cream cheese filled, bacon-wrapped jalapeños.
Here’s to hoping your team wins and if nothing else, you’ll win the contest for having the best smoked super bowl snacks!
- Prep Time: 30 minutes
- Yield: 38 -48 pieces
- Cook Time: 45 min to 1 hour
- Smoker Temp: 225°F
- Meat Finish Temp: 165°F
- Recommended Wood: Cherry
- 2 lb ground chicken*
- 2 eggs
- 1 cup bread crumbs
- 15-18 fresh cherries, pitted (seeds removed)
- 2 habanero peppers, cleaned (seeds and veins removed)**
- 2 TBS crumbled blue cheese (optional)
- Jeff’s rub (purchase recipe here)
- Franks Original RedHot Sauce
- Jeff’s sauce (purchase recipe here)
*purchase pre-ground chicken or grind it yourself in the food processor or meat grinder using half breast tenders and half boneless, skinless thighs with visible fat removed.
**Use less habanero if you don’t like your food very hot. See my notes below entitled, “How much habanero to use”.
Get the Recipes for Jeff’s Rub and Sauce
Most, if not all, of these smoked super bowl snacks use my rub and/or sauce to make them the very best they can be. Don’t settle for ordinary store-bought rub and sauce when you can have my recipes for the very best!
I promise you’ll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don’t pay!
Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe
Use a hand pitter to remove the seeds from the cherries. You can remove the seeds by any means possible if you don’t have a pitter. Use the food processor and just pulse it a time or two to chop the cherries up or you can use a hand chopper. A sharp knife also works.
Remove the seeds and veins from a couple of habaneros.
***BE SURE to use GLOVES!***
Add the peppers to the food processor and pulse them just enough to chop them up real fine. A hand chopper or sharp knife works equally well.
Add the bread crumbs, eggs, 3 TBS of the rub (purchase recipe here), blue cheese (optional), chopped cherries and chopped habanero to the ground chicken. Fold all ingredients together but don’t over mix the chicken.
How much habanero to use: I used 1 habanero per lb of chicken and while I really liked it, others told me it was pretty hot.
I tried ½ habanero per lb and could barely taste it. If you really like it hot then use 1 or more habaneros per lb of chicken but if you only want it to be slightly hot, then use ½ habanero per lb of chicken.
I recommend making a batch with ½ habanero per lb and another batch with 1 habanero per lb that way you have something for everyone.
Stick a toothpick into each ball and they are ready for the smoker.
I recommend using a Bradley rack if possible for maximum smoke penetration and ease of transport back and forth from the kitchen to the smoker.
Prepare the smoker for cooking/smoking at about 225°F using dry cherry chips, chunks, splits, pellets or bisquettes if possible. Once the smoker is maintaining it’s temperature, the smoked chicken cherry bombs are ready to go on the grate.
Here’s some information that I have written on various smokers.
- Bradley 4-Rack Digital Smoker – An electric smoker that is fully automated and keeps the temperature where you set it. It also keeps the smoke flowing via an automated mechanism that moves a new wood puck into the smoker every 20 minutes. See this smoker and read reviews on Amazon.com
- Weber Smokey Mountain 22.5 Smoker – the king of charcoal water smokers. Add charcoal, water and wood and you’re good to go for several hours. 3 dampers on the fire bowl allow you to dial in the air perfectly for maintaining perfect smoking temperatures. See this smoker and read reviews on Amazon.com
- Big Green Egg – Ceramic cooker that uses charcoal. Add lump charcoal, light it and add some wood.. set the top and bottom vent and you’re good to go for hours on end due to the thick walls that hold heat incredibly well.
- Great Outdoors Smoky Mountain Propane Smoker – A propane smoker that works exceptionally well. I have had mine for more than 8 years and it still works great. See this smoker and read reviews on Amazon.com
- More smokers on the way..
Note: In colder weather, it is advisable to preheat the smoker at least an hour or more before you are wanting to use it. Keep the door closed as much as possible and even skip basting if necessary to maintain proper smoking temperatures.
Place the smoked chicken cherry bombs directly on the grate and let them smoke the entire time using dry cherry wood. They should take around 45 – 60 minutes to reach 165°F in the center of the meat balls.
Squirt some of the sauce on each one or you can let folks do it themselves. Grab a few for yourself and watch the others disappear very quickly!
Wrap a third or half piece of bacon around the smoked chicken cherry bombs before you smoke them.
For extra crispiness, cook the bacon about half way before wrapping around the cherry bombs.
Secure with the toothpick and smoke cook for 1 hour or until they reach 165°F in the center.
Get the Recipes for Jeff’s Rub and Sauce
***Note: you get the Texas style rub recipe free with your order!
If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.
Read these recent testimonies:
Love the sauce and rubLove 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..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 rubLove 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.
You see the raving testimonies and you wonder, "Can the recipes really be that good?"
No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:
- You decide you don't like the recipes.. you don't pay!
- The recipes are absolutely amazing!
- Once you order, there'll be no more recipe ads in the email version of the newsletter
I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.
Order My Smoking Meat Book
With more than 600 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.
It is also listed as a #1 Bestseller in Barbecueing & Grilling books on Amazon.
Note: German version available under the title "American Smoker" at Amazon.de
If you enjoy the newsletter and would like to do something helpful, then..
The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.
Thank you in advance for using our special link: http://www.smoking-meat.com/amazon
- Chop 18 fresh cherries very fine and set aside
- Chop two cleaned/deseeded habaneros very fine and set aside (only use one habanero if you don't want them to be very hot)
- Fold in bread crumbs, rub, blue cheese (optional), eggs, cherries and habanero to ground chicken
- Form 1-inch cherry bombs from the chicken mixture
- Pour some rub in a plate and roll the 1-inch balls in the rub to coat lightly
- Insert a toothpick into the center of the cherry bombs
- Smoke the chicken cherry bombs at 225°F for about 1 hour or until they reach 165°F in the center
- Mix up some special sauce for the cherry bombs using one part Jeff's sauce and one part Franks Original RedHot sauce
- Drizzle the sauce on the smoked chicken cherry bombs or serve on the side for dipping