BBQ Bacon Chicken Bombs On the Traeger Ironwood XL

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. 

This recipe is one for the books and is great to pull out for fancy occasions. When plated, the chicken has a beautiful presentation fit for a king. One bite, and your dinner guests will be in heaven. Serve this dish for date night, game day, or to treat yourself. Either way, you’re in for the time of your life.

BBQ Bacon Chicken Bombs: Heath Riles BBQ

There can never be too much of a good thing. Food is meant to bring us joy, and this recipe is bound to make you smile. When crisp bacon meets juicy chicken and gooey cheese, magic is in the air. Don’t just take my word for it. Try this dish for yourself and let me know your thoughts. 

The Ingredients

A gourmet dinner that uses less than 10 ingredients? I’m in! You’ll have extra rub for the next great recipe OR if you feel the need to make these BBQ Bacon Chicken Bombs again. Here’s what you need to add to your shopping list. 

  • Boneless skinless chicken thighs. Chicken thighs are a great, budget-friendly option. They’re also the perfect size for BBQ Bacon Chicken Bombs! The chicken stays moist when smoked, giving you the perfect juicy bite every time. 
  • Cream cheese. Softened cream cheese is the base of my cheese mixture. It binds the other ingredients together and creates a gooey BBQ Bacon Chicken Bomb. To soften your cream cheese, leave it on the counter for 30 minutes. 
  • Cheddar cheese. Shredded cheddar gives the BBQ Bacon Chicken Bombs a sharp flavor. If you prefer, you can use other types of cheese, like Swiss or Pepper Jack. 
  • Heath Riles BBQ Sweet BBQ Rub. This seasoning blend was the first I ever created. It features a great mix of sugar, garlic, onion, and paprika. Use it to jazz up steak, chicken, pork, or Bloody Marys. 
  • Jalapeńos. Every great chicken bomb has a pop of heat. If you prefer less spice, you can always use pickled jalapeńos. I de-seeded my peppers and found the right balance of hot and savory. 
  • Heath Riles BBQ Chicken Rub. I created this rub because I wanted a blend that complemented chicken’s natural flavors. Many rubs on the market overpower the meat, but this one contains the best mix of chicken-enhancing herbs. 
    • Heath Riles BBQ Sweet BBQ Sauce. This best-selling BBQ sauce took 10 years to develop. It was worth every second! This sauce is a fabulous dip, but you can also add it to burgers, baked beans, chicken, or pork. 

    The Smoker Setup

    Here’s the main equipment I used for this recipe. More of my grilling favorites are in the Equipment and Tools section. 

    • Pellet grill/smoker. I cooked these BBQ Bacon Chicken Bombs on the Traeger Ironwood XL.  This pit is incredible because you can use it to grill or smoke. The Traeger Ironwood XL has many excellent features, like a pellet sensor, a super smoke button, and easy transportation. 

    You can’t go wrong with the Traeger Ironwood XL if you cook large quantities of food. It’s roomy without taking up your entire patio. Plus, it’s ultra-durable, lasting for years!

    • Charcoal. I stoked the pit with Royal Oak Charcoal Hardwood Pellets. I love this brand because you get clean smoke with no fillers. It gives the steak a rich, deep flavor that tastes authentic. This charcoal burns hot and fast! 

    The Process for Making BBQ Bacon Chicken Bombs

    You can find a detailed demonstration of this recipe in the video. Here’s a quick rundown of how these BBQ Bacon Chicken Bombs came together. 

    • Fire up the grill. I stoked the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and fired it up to 350.
    • 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. 
    • 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
    • Stuff the jalapeńos. Next, I placed a generous scoop of my cream cheese mixture in each jalapeńo half.
    • 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!
    • 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
    • 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. 

    The Results

    The BBQ Bacon Chicken Bombs were as delicious as they were beautiful. The bacon took on the deep taste of smoke and was perfectly offset by the tasty blend of spices. A hint of heat took this dish over the top! 

    Serving Suggestions for BBQ Bacon Chicken Bombs

    Serve these BBQ Bacon Chicken Bombs with a side of Bourbon Brown Sugar Baked Beans or a chef’s salad. 

    Storing Leftovers

    I can’t guarantee you’ll have leftovers, but if you do, you can store them in the fridge for up to 4 days or freeze them for up to 4 months. 

    Equipment and Tools

    Traeger Ironwood XL, Royal Oak Charcoal Hardwood pellets, disposable cutting board, cooling rack, Heath Riles Heat Resistant BBQ Gloves, ThermoWorks Hi-Temp Spatula, ThermoWorks ThermaPen One, tongs, ThermoWorks Hi-Temp Basting Brush

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