Chicken Bombs
Try these out if youre looking for a lowcarb highprotein meal Chicken Bombs are an explosion of flavors in your mouth You can also use chicken thighs if you likejust not as healthy but come off the grill beautifully Dont like peppers Just pull out and enjoy the chicken and cheese
Try these out if youre looking for a lowcarb highprotein meal Chicken Bombs are an explosion of flavors in your mouth You can also use chicken thighs if you likejust not as healthy but come off the grill beautifully Dont like peppers Just pull out and enjoy the chicken and cheese
- Carbohydrate 11.8848501766085 g
- Cholesterol 122.492910164 mg
- Fat 29.447474283776 g
- Fiber 0.19599999666214 g
- Protein 35.959674687932 g
- Saturated Fat 11.6667248685808 g
- Serving Size 1 1 Serving (216g)
- Sodium 737.0744576604 mg
- Sugar 11.6888501799464 g
- Trans Fat 3.3984450099284 g
- Calories 466 calories
Step-by-step
- Slice chicken breasts in half WIDTH wise (Each half will make 1 Chicken Bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness. *A rolling pin also does the trick. Season each with salt a pepper.
- Slice jalapeños in half LENGTH wise and remove seeds, ribs, and the end with the stem.
- In a small bowl, mix your softened cream cheese with your grated colby jack.
- Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more)
- Place 1 jalapeño half at the end of each pounded breast piece. Roll over and together. *It doesn't always close the way you think it should. No worries! The bacon will pull it all together.
- Wrap each breast piece with 2 slices of bacon. I do 1 at a time (obviously), and just sort of wrap tightly and tuck the ends of the bacon under the strips. It all comes together in the cooking process. I promise you do not need toothpicks!
- Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Giving it one final basting right before it's done. Chicken is ready when it reaches an internal temp of 165 degrees. If you don't have a meat thermometer, pierce chicken with a fork. If juices run clear, it's done! *Makes 10 Chicken Bombs
- Bake, uncovered, at 375 degrees for 30 minutes. Basting with BBQ sauce a few times during cooking. Baste once again when finished, and place under broil setting for a few minutes so bacon can crisp completely.
Shaping pounded chicken around a stuffed jalapeno and securing it solely with raw bacon sounds precarious until the fat renders and binds the layers together on the heat. Achieving structural integrity requires careful attention to wrapping technique and temperature control.
- Assemble the stuffed chicken parcels up to 24 hours in advance and store them uncovered on a wire rack in the refrigerator to dry the exterior bacon surface for better crisping.
- Raw assembled portions tolerate freezing for up to 2 months when wrapped individually in plastic wrap and transferred to a heavy-duty freezer bag.
- Thaw frozen portions completely in the refrigerator for 24 hours before cooking; attempting to grill frozen chicken bombs results in burnt bacon before the interior cheese melts.
- Maintain grill chambers at 350 degrees Fahrenheit using indirect heat zones to prevent the exterior barbecue sugar from scorching during the 20 to 25 minute cooking window.
- Verify doneness reliably by inserting an instant-read thermometer into the thickest portion of the meat until it registers 165 degrees Fahrenheit, avoiding the hollow center cavity.
Leftover cooked portions keep safely in a sealed container in the refrigerator for up to 3 days and reheat effectively in a 350-degree oven for 10 minutes. Microwaving is discouraged because the high heat liquefies the cream cheese filling instantly and makes the bacon rubbery.
