These ultimate loaded chicken bombs are everything you want from barbecue in one bite. Juicy chicken thighs are wrapped around roasted jalapeños and a bold cream cheese filling, then wrapped again in bacon and finished with a sticky chipotle peach glaze. The result is smoky, cheesy, sweet, and just the right amount of spicy. Perfect for game day, backyard grilling, or anytime you want to impress with big flavor.
Ultimate Loaded Chicken Bombs
Ingredients
Cream Cheese Filling
- 4 oz full-fat cream cheese softened
- 1/2 tsp paprika
- 1/2 tsp granulated garlic
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
- 1/4 tsp cracked black pepper
- Zest of 1/2 lime
- 1/2 tbsp finely chopped green onion
- 1/2 tsp Old 36 Texas Rub or your favorite SPG rub
- 2 oz sharp white cheddar shredded
- 1 oz pepper jack shredded
- 1 oz smoked gouda shredded
Chipotle Peach Glaze
- 1/2 cup Peach Preserves
- 1 cup Regular BBQ Sauce
- 1/4 cup Honey
- 2 tbsp Apple Cider Vinegar
- 1 tsp Worcestershire Sauce
- 1½ tsp Finely Minced Chipotle in Adobo about half a pepper + some sauce
- 1/8 tsp Chipotle Powder
- 1/4 tsp Coarse Salt
- 2 tbsp Bourbon or Brandy optional
- 1/8 tsp Ground Allspice add off heat
Instructions
Cream Cheese Filling
- Add all ingredients and mix well until tacky.
Chipotle Peach Glaze
- Caramelize the Preserves: Add peach preserves to a saucepan over medium-low heat. Cook, stirring often, for 5–6 minutes until slightly darker and jammy.
- Add the Base Ingredients: Stir in BBQ sauce, honey, Worcestershire, and vinegar. Simmer gently for 2–3 minutes.
- Add the Heat & Bourbon: Stir in chipotle in adobo, chipotle powder, salt, and bourbon/brandy if using. Simmer another 2–3 minutes.
- Finish with Allspice: Remove from heat and stir in ground allspice. Let sit for 10–15 minutes to thicken and bloom.
Grilling & Glazing
- Set up your grill for two-zone cooking. Place hot coals on one side, leave the other side cool.
- Place chicken bombs on a wire rack over the cool side of the grill. Close the lid and let them cook indirect.
- Rotate the rack halfway through the cook for even heat. Do not flip the bombs.
- Cook until internal temperature reaches about 165°F.
- Brush on the chipotle peach glaze generously.
- Continue on the pit until glaze is set.
- Remove from the grill, rest 15 minutes, then slice and serve.
