I created these Smoked Jalapeño Popper Chicken Bites to pack bold, smoky flavor into a juicy, cheesy bite. Each one delivers tender chicken filled with creamy jalapeño goodness and a touch of spice, perfect for grilling or smoking when I want something satisfying and fun to eat.
Why You’ll Love This Recipe
I love how the smoky heat pairs perfectly with smooth cream cheese and melty cheddar. These chicken bombs are bite-sized flavor explosions with a tender texture and just the right kick. They’re great for appetizers, game day snacks, or as a standout main dish with minimal effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Makes about 12 chicken bombs:
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2 large boneless, skinless chicken breasts (about 1½ lb), cut into 12 pieces
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4 oz cream cheese, softened
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½ cup shredded cheddar or Monterey Jack cheese
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2 jalapeños, seeded and finely chopped
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon smoked paprika
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Salt and black pepper, to taste
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Olive oil or neutral oil, for brushing
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Toothpicks or skewers for securing
Directions
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I mix cream cheese, shredded cheese, chopped jalapeños, garlic powder, onion powder, and a pinch of salt and pepper in a bowl until smooth.
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I flatten each chicken piece slightly, then place a spoonful of the cheese mixture in the center. I fold the chicken around the filling and secure it with a toothpick or skewer.
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I brush each chicken bomb with oil and sprinkle on paprika, salt, and pepper.
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I preheat my smoker to 225°F and place the chicken bombs on the rack. I smoke them for 60–75 minutes, until the chicken is fully cooked and juicy.
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I let them rest for 5 minutes before serving. They’re perfect warm with a cool dipping sauce on the side.
Servings and Timing
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Makes about 12 bombs
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Prep time: 20 minutes
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Cook time: 60–75 minutes
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Total time: around 1½ hours
Variations
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I swap jalapeños for mild green chiles for a gentler flavor.
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I mix in chopped scallions, fresh herbs, or a squeeze of lime for brightness.
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I brush with a smoky glaze or chipotle sauce during the final minutes of smoking.
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I bake them in the oven at 400°F for about 25–30 minutes when I don’t want to use the smoker.
Storage/Reheating
I refrigerate leftovers in an airtight container for up to 3 days. I reheat in the oven at 350°F for about 10 minutes or until warmed through. I avoid microwaving to keep the texture just right.
FAQs
Can I make them in advance?
Yes—I assemble them ahead and store in the fridge for up to 24 hours before smoking or baking.
How spicy are they?
They have a mild-to-medium heat. I adjust by keeping or removing jalapeño seeds or using a milder pepper.
What’s the best cheese to use?
I like sharp cheddar or Monterey Jack—they melt well and balance the spice beautifully.
Can I grill instead of smoke?
Yes—I grill over indirect heat at medium for about 30 minutes, turning occasionally until the chicken is done.
Can I freeze them?
Yes—I freeze the assembled chicken bombs, then thaw in the fridge before cooking. They’re perfect for prepping ahead.
Conclusion
I love making Smoked Jalapeño Popper Chicken Bites when I want something bold, smoky, and creamy with just enough heat. They’re simple to prep, easy to cook, and deliver incredible flavor in every bite—perfect for a laid-back weekend meal or sharing with guests.
