After seeing some great posts on Chicken Bombs it was time to give them a try. I started with the recipe from that Dishing With Leslie blog which included boneless, skinless, chicken breasts which I normally avoid as I prefer thighs.
The Mrs & I can't handle very spicy foods so we opted for green chilies but then grated some hot pepper cheese (made with jalapenos) to mix with the cream cheese. We also wrapped with just one piece of bacon per bomb:
Got the Mini set up for an indirect cook using just a drip pan and stabilized around 350 dome and cooked following the recipe. Sauced with Bart 's Blazin Q sauce:
They took about 45 mins to get into the 160s IT:
Pulled & sliced:
They came out tasty but I still find myself thinking they'd be even better using thighs. :)
Thanks for looking!
XL, Large, Small, Mini Eggs
Bay Area, CA