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BBQ Bacon Chicken Bombs On the Traeger Ironwood XL

Chicken, bacon, and cheese…universally friendly ingredients that anyone will drool over! My BBQ Bacon Chicken Bombs give you the best of all three worlds, combining multiple ingredients for one mind-blowing flavor explosion.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • Boneless skinless chicken thighs
  • Cream Cheese
  • Cheddar Cheese
  • Heath Riles Sweet BBQ Rub
  • Jalapeños
  • Heath Riles BBQ Chicken Rub
  • Heath Riles BBQ Sweet BBQ Sauce

Method
 

  1. Fire up the grill. I stoked the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and fired it up to 350℉.
  2. Trim the chicken. I unwrapped my chicken thighs and trimmed any skin flaps so the meat would lay flat. Then, I placed a Ziploc bag over the chicken and used my mallet to pound it flat.
  3. Mix the filling. I mixed the softened cream cheese and shredded cheese in a small bowl until smooth, then added a good dash of Heath Riles BBQ Sweet BBQ Rub.
  4. Stuff the jalapeńos. Next, I placed a generous scoop of my cream cheese mixture in each jalapeńo half.
  5. Assemble the BBQ Bacon Chicken Bombs. I laid the stuffed jalapeńos on the flattened chicken thighs and topped it with a little more Heath Riles BBQ Sweet BBQ Rub. I rolled the chicken jelly-roll style, then wrapped it with bacon. Be sure to watch the video to see my favorite method!
  6. Add seasoning. I seasoned the BBQ Bacon Chicken Bombs on all sides with Heath Riles BBQ Sweet BBQ Rub and Heath Riles BBQ Chicken Rub.
  7. Start cooking. I set the BBQ Bacon Chicken Bombs on the Traeger Ironwood XL and let them cook for 50 minutes. Then, I glazed the meat with Heath Riles BBQ Sweet BBQ Sauce and let it cook for another 15-20 minutes. When the meat was 170℉, I knew it was time to get it off the pit. My chicken had a total cook time of 1 hour and 10 minutes.

Nutrition

Serving: 4gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • To ensure your BBQ Bacon Chicken Bombs are perfectly cooked, use a meat thermometer to check for an internal temperature of 170℉. This will guarantee that the chicken is safe to eat and juicy.
  • To prevent the chicken from drying out, avoid cooking at temperatures higher than 350℉. This slow and steady method allows the chicken to remain moist while the bacon crisps up nicely.
  • If you prefer a little heat, consider using pepper jack cheese instead of cheddar for the filling. This adds a nice kick without overpowering the other flavors.
  • For a quicker prep, you can prepare the cream cheese mixture and stuff the jalapeños a day in advance. Just store them in the fridge until you're ready to assemble and cook.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350℉ for about 15 minutes to keep the bacon crispy and the chicken juicy.

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