Delicious Smoked Chicken stuffed with a rich cheesy, poblano filling and wrapped in bacon, smoked to perfection on your outdoor smoker!
It might only be April, but here in Arizona, the temps are already in triple digits. Triple digits. I have to admit — I’m definitely not ready for it to get this hot this early in the year!
Nonetheless, Mother Nature thinks that she knows what’s best for Phoenix and that means pulling out the grill. It’s crucial that one has a grill here in this area of the country because using the oven in the house when it’s 100+ degrees outside is just out of the question.
Bacon Wrapped Smoked Chicken
If you have a smoker*, this Bacon Wrapped Smoked Chicken will be well worth your while.
Throw them together in just a few minutes, then set them on the smoker for 1.5-2 hours until they reach an internal temp of 165 degrees F.
*As an Amazon Associate I earn from qualifying purchases.
Start with six, thin-sliced chicken breasts. Lay on a mixture of cream cheese, poblano and shredded cheese. Then roll up and secure with a toothpick.
Open up your bacon and wrap each chicken in 2-3 pieces, securing the ends with a toothpick. Once your smoker has heated up to 250 degrees, set the bacon-wrapped chicken on the smoker.
(You might want to shove a pan underneath to catch any cheese that drips!)
Smoke your chicken for 1.5-2 hours or until it reaches an internal temp of 165 degrees F.
Looking for more ways to use up some poblano peppers?
Bacon Wrapped Smoked Chicken
Equipment
- outdoor smoker
- toothpicks
Ingredients
- 6 thin sliced chicken breasts
- 8 oz cream cheese softened
- 1 poblano pepper large, diced
- 1 C pepper jack cheese shredded
- 16 oz bacon
- BBQ rub or seasonings of choice
Instructions
- Preheat the smoker to 250 degrees.
- Lay chicken breasts out on a cutting board and season with rub or seasonings of choice.
- In a medium mixing bowl combine the cream cheese, poblano pepper, and pepper jack cheese. Mix with a spoon until all ingredients are well incorporated.
- Spoon mixture evenly onto each chicken breast. Roll the chicken up and secure together with a toothpick.
- Wrap each chicken breast with 2-3 pieces of bacon and tuck in the ends.
- Place on the smoker grates and close the lid. Smoke for about 1 1/2 - 2 hours or until the bacon is cooked and the internal temperature of the chicken reaches 165 degrees.
Notes
Nutrition
If you like this Bacon Wrapped Chicken cooked on the smoker, you might want to use your smoker to make these Smoked Meatballs, too!
Did you make this recipe?
Take a few minutes to rate the recipe and let me know how it turned out!
Leave a Reply