Set Big Green Egg or kamado cooker up to cook over direct heat with the grill grate raised into the dome. Heat to 350°F.
In a bowl, use a fork to combine the ingredients for the filling.
Lay each chicken thigh between 2 sheets plastic wrap and beat with a meat tenderizer to 1/4 inch thickness.
Place and/or spread 1/4 of the filling on each piece of chicken. Wrap chicken around the filling.
Wrap chicken in bacon, using 3-5 slices per piece of chicken. Be sure to include the ends to keep the cream cheese filling in the bomb while cooking. Secure with toothpicks.
Season the chicken bombs with barbecue seasoning. Refrigerate until ready to cook.
Add 2 ~medium-sized chunks pecan or apple wood, with the bark knocked off, to the Egg or kamado. Place the chicken on the grate. Cook 15 minutes and flip. Cook an additional 15 minutes.
Brush with bombs with barbecue sauce and flip. Brush again. Brush with more sauce and flip as necessary to glaze the bombs until internal temperature (in the filling) reaches 165°F.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Keyword chicken bombs, jalapeno stuffed chicken
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