Ingredients

The following ingredients have 4 Servings
  • 8 oz Neufchatel cream cheese (softened)
  • 1/4 cup diced pickled jalapeno
  • 1/2 tsp kosher salt
  • 1 tsp dried minced onion
  • 1/4 tsp smoked paprika
  • 1 Tbsp dried chives
  • 1 Tbsp minced flat-leaf parsley
  • 4 oz finely shredded sharp cheddar cheese
  • 4 large boneless skinless chicken thighs
  • 1 lb bacon (4 strips for each piece of chicken)
  • 1/4 cup barbecue seasoning blend of choice
  • 1/2 cup barbecue sauce of choice

Instruction

  • 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.