Chicken Bombs

This is one of my favorite dishes my wife makes when she's in her BBQ era. Please note that stuffing jalapeños with cheese is a pain in the ass but do your best to keep them whole and not cut them in half lengthwise. It's just not the same and the cheese will ooze all the way out.

6 boneless skinless chicken thighs, trimmed of excess fat

6 jalapeños (look for the biggest ones to make your life easier)

12 strips bacon

2 tsp BBQ seasoning of choice (we use a mix of Meat Church's Texas Sugar and Honey Bacon BBQ)

BBQ sauce of choice (we use Blues Hog Championship Blend)

FILLING

4 oz cream cheese

4 oz colby jack cheese, shredded

4 oz sharp cheddar cheese, shredded

Cut the top and bottom from the jalapeños and de-seed them.

Mix the cheeses together and stuff the jalapeños with the mixture.

Season the chicken thighs on both sides with the BBQ seasoning. Flatten each thigh, place a pepper on each thigh and roll it up. Roll 2 strips of bacon around each thigh. Secure with toothpicks.

Sprinkle a little more seasoning on the rolled thighs.

Cook on indirect heat on a 400 degrees F charcoal grill, flipping halfway through, until the middle gets to at least 165 degrees F. If you want the cheese filling extra gooey, aim for 175 degrees. This will take approximately 1 hour.

When 10 minutes are left on the cook, glaze one side of the thighs. Glaze the other side after another 5 minutes. After glazing, watch it carefully because the glaze can burn in a second.