It's time to make a really rockin'
treat. Chicken Bombs are a sort of takeoff on the famous barbecue treat
"ABTs" (Atomic Buffalo Turds), which are jalapeno chilies stuffed
with cream cheese and other stuff, wrapped in bacon and smoked or grilled.
We kick it up significantly by
wrapping the entire gig in chicken and applying a liberal coating of our
favorite barbecue sauce. It's sweet, tangy and cheesy with a little bit of
jalapeno bite. Let's make some.
Ingredients
- 5 boneless, skinless chicken breasts
- 5 jalapeno chilies
- 20 slices of bacon
- 4 ounces cream cheese
- 1 cup Monterey Jack cheese
- Your favorite barbecue rub or seasoning
- 1 cup sweet and tangy barbecue sauce
Prep: Get your grill going; your charcoal grill, that is. You didn't get one yet? OK, turn on the outside burners of your gasser and keep the lid closed and get it going. We're cooking indirect, so set up your grill accordingly and get it up to about 350 degrees or so.
Now, back to making our Chicken
Bombs.
Take each of your chicken breasts
and slice them in half, sort of like a hamburger bun, and put each piece
between sheets of plastic wrap or in plastic bags and pound them with your
favorite pounding tool. A rolling pin or heavy pot or pan works, too. Pound
them into about quarter-inch
thickness and season each with some
of your barbecue rub.
Next, cut the peppers in half
lengthwise and carefully scrape out the seeds and the pith. That's right, I
said it: pith. It's the vein that holds the seeds and it is where the hot stuff
is. If you leave it in, your Chicken Bombs are really going to be hot. So I
scrape it all out.
Smear a good dollop of cream cheese
on each half and apply a chunk of the Monterey Jack cheese.
Place each on a hunk of flattened
chicken breast and spiral wrap each with a strip of bacon, secured with
toothpicks.
Sprinkle each one with your favorite
barbecue rub and put them on the grill. Turn them every 5 minutes or so until
the chicken is cooked, probably around 20 to 30 minutes.
Oh, I almost forgot, apply barbecue
sauce about 10 minutes before they are done. I do this multiple times to build
up a very cool coating of sweet and tangy sauce.
When they are done, remove from the
grill, let them rest 5 minutes or so and serve. Be prepared to hear some
accolades, because these babies are very, very tasty.
Happy grillin'.
Smear a good dollop of cream cheese on each half and apply a chunk of the Monterey Jack cheese.
Place each on a hunk of flattened chicken breast and spiral wrap each with a strip of bacon, secured with toothpicks.
Sprinkle each one with your favorite barbecue rub and put them on the grill. Turn them every 5 minutes or so until the chicken is cooked, probably around 20 to 30 minutes.
Oh, I almost forgot, apply barbecue sauce about 10 minutes before they are done. I do this multiple times to build up a very cool coating of sweet and tangy sauce.
When they are done, remove from the grill, let them rest 5 minutes or so and serve. Be prepared to hear some accolades, because these babies are very, very tasty.
Happy grillin'.
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