BBQ Chicken Bombs – A True Flavor Explosion

  • Recipe Type


  • Skill Level


  • Grill Time

    1-2 hrs

  • Method

    Indirect Grilling

  • Servings

    Serves 4-6

Fire up the grill and get ready to embark on a flavor adventure with a culinary explosion like no other! If you're a grill enthusiast or just someone who loves experimenting with delicious dishes, then you're in for a treat. Today, we're diving into the world of Chicken Bombs cooked to perfection on the iconic Big Green Egg. But hold onto your spatulas because this isn't just any old recipe – it's a flavor bomb waiting to detonate on your taste buds!  I have to thank my buddy, Heath Riles for the recipe inspiration.  I saw him make these and just knew that it was something that I just had to try.  I’ll only say one thing, great decision!

Unleash the Flavor Bomb:

When it comes to grilling, the Big Green Egg is the ultimate weapon of choice. Its ceramic construction and precise temperature control make it the perfect vessel for creating mouthwatering masterpieces. And what better way to put it to the test than with Chicken Bombs?

Picture this: succulent chicken breasts stuffed with a tantalizing combination of cream cheese, jalapenos, and wrapped in crispy bacon,  and grilled to perfection. The result? An explosion of flavor that will leave you craving more with every bite.

But before we get into the nitty-gritty of cooking these flavor bombs, let's address the elephant in the room – what exactly is a Chicken Bomb? Well, think of it as a flavor-packed surprise waiting to be unleashed. It's like a culinary treasure chest just waiting to be opened, revealing a bounty of deliciousness inside.

Cooking Up a Storm:

Now, onto the main event – how to cook these Chicken Bombs to perfection on your Big Green Egg. First things first, fire up your grill and get it nice and hot. We're talking about temperatures around 350°F – the sweet spot for achieving that perfect balance of juicy chicken and crispy bacon.

Once your grill is preheated, it's time to prepare the star of the show – the Chicken Bombs themselves. Start by butterflying your chicken breasts to create a nice, flat surface for stuffing. Then, place one of the cream cheese mixture stuffed jalapenos on it.  Now comes the fun part – rolling up your Chicken Bombs and wrapping them in bacon.  Hey, let’s face it, bacon makes everything better and once you make these, your family will be bacon you to make them again.

With your Chicken Bombs prepped and ready to go, it's time to place them on the grill. Cook them for about 45-60 minutes, until the chicken is cooked through, and the bacon is nice and crispy. Don’t forget to sauce them for the last 10-15 minutes.  That touch of sweet mixed with the saltiness from the bacon and slight heat from the jalapenos all come together to make one incredible bite of BBQ deliciousness.  And voila – you've just created a flavor explosion that's sure to impress even the pickiest of eaters!

Now, here are some Dad Jokes just to keep your attention:

- What do you call a chicken in a shell suit? An egg-Splosion waiting to happen!

- Why did the chicken join a band? Because it had the drumsticks!

- Why was the chicken chef so good at his job? Because he had all the right ingredients to wing it!

In conclusion, cooking Chicken Bombs on your Big Green Egg is not just about feeding your hunger – it's about feeding your soul with flavor-packed goodness. So fire up the grill, gather your ingredients, and get ready to unleash a culinary explosion like no other. Your taste buds will thank you later! And remember, when it comes to grilling, there's no such thing as too much flavor – so go ahead and let your creativity run wild. We hope you enjoy the video.  Make sure to hit that SUBSCRIBE button on our YouTube channel.  If you like what you see, give us a thumbs up on YT and leave a comment on the video.  We love to hear from you! 

That, my FOGO Family is about all that I have for you this week.  Go ahead and make these chicken bombs.  Post a pic on social media and be sure to tag us.  We want to see what you’re creating with FOGO.  Until then, remember to #GetOutAndGrill and we look forward to seeing you the next time on, The FOGO Life!  Captain Ron……out!

  1. Place 2 FOGO All Natural Fire Starters in a Blazaball and place it in the grill. Use the Grill Torch to light them and once they are burning steadily,  fill your grill with FOGO Premium Charcoal and prepare it for indirect cooking at 350°. 
  2. Lay out each chicken breast and using your santoku Chef’s knife, trim off any excess fat. Butterfly each breast open by holding your knife parallel to the cutting board and making a slice in the side of each breast.  Cut through until you are almost all the way and stop, open the breast and lay it flat.  Place the butterflied breast into a plastic bag.   Now, use the smooth side of the meat hammer to pound the breast to an even thickness.
  3. Place the cream cheese into a bowl. Add the cheddar and 1 TBSP of the BBQ Rub.  Mix to combine and set aside.
  4. Take the jalapeno and cut just the stem off. NOT THE ENTIRE END OF THE PEPPER.  Lay the pepper on its side and slice it in half, long ways.  Remove the veins and seeds from the peppers.  If you like it hotter, leave the veins and some seeds.
  5. Fill each jalapeno half with the cheese mixture and put the two halves back together. Repeat for each pepper.
  6. Lay the pepper on a breast and fold the chicken around it. Feel free to trim off any extra chicken.  Next, wrap each chicken bomb with the bacon, making sure to slightly overlap the bacon slices.  Make sure that the entire chicken is covered.
  7. Sprinkle some more rub over the bacon. Just use a light coat and make sure that it is evenly distributed.  You now have a chicken bomb that is ready to be cooked.
  8. Place each chicken bomb on the cooking grate and close the dome. Continue cooking each one until the internal temperature is 155° and the bacon is getting crispy.
  9. Use the basting brush to apply a layer of BBQ Sauce over each chicken bomb. Continue to cook until they reach an internal temperature of 165°.  Remove from the grill, rest for a few minutes, slice and devour.  Be careful though….they are delicious!


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