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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.