Preheat your smoker (or oven). Preheat your smoker to 275 degrees F for indirect heat with mild wood like apple or hickory. You can also bake these in the oven at the same temperature.
Seed the jalapeños. Hollow out your jalapeño peppers and remove all the seeds.
6 jalapeños
Make the jalapeno poppers. In a small bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of my Sweet Rub. Grab some here or follow my recipe to make your own. Spoon a tablespoon or so of filling into each hollowed out jalapeño. 4 oz cream cheese, 4 oz medium cheddar cheese, 2 Tbsp Hey Grill Hey Sweet Rub
Prep and fill the chicken. Lay the chicken thighs flat on a work surface, smooth side down. Set one filled jalapeno in the center of each thigh. Roll the thighs around the filling.
6 boneless skinless chicken thighs
Wrap in bacon. Wrap each chicken thigh with about 2 slices of bacon. Secure the bacon ends with toothpicks, if necessary. Season the stuffed chicken on all sides with more of the sweet rub.
12 pieces bacon
Cook the chicken thigh bombs. Place the chicken thighs on the smoker, close the lid and cook until the internal temperature reaches 150 degrees F. This process usually takes an hour and a half.
Sauce. Baste the chicken liberally with BBQ sauce, close the lid, and continue cooking until the internal temperature reaches 165 degrees F. This will take roughly 30 minutes.
1/2 cup Hey Grill Hey Apple Jalapeño BBQ Sauce
Rest and serve. Remove the chicken to a cutting board or serving platter and allow it to rest for about 10 minutes before serving. Enjoy!!