These chicken bombs are super easy (although maybe a bit tedious) to make and are, or course, fabulous. I usually get the kids to pitch in and we get a nice efficient assembly line going. Then you get the added bonus of teaching them about the manufacturing process and continuous flow vs. batch and cue!
- 2 boneless, skinless chicken breasts or 4 boneless, skinless chicken thighs
- 1 lb. of thin sliced bacon
- Seasoning – anything from just salt and pepper to Slap yo mama!
- Cut breast or thigh meat into cubes that are about 1″ x 1″ . They don’t have to be perfect, but you want them similar enough in size to cook evenly.
- Coat the chicken pieces with olive oil and rub with seasoning, I like some Slap Yo’ Mama on these!
- Lay a piece of the chicken on a half strip of bacon and roll the chicken and the bacon strip together. Secure the bacon with a toothpick. (Feel free to add a bit more seasoning to the top of the wrapped piece as well)
- I like to use a skewer to smoke or grill the pieces so it’s easier to handle. I really like doing these on my pellet grill, but a smoker works fine too. You could also use on a grill, but be careful with bacon and direct heat, you will get a lot of flare ups. If for some crazy reason you don’t want to smoke or grill , these are pretty tasty in the oven too; you just don’t get the added smoke flavor.
- Brush on BBQ sauce. My favorite is still a sweeter sauce like Sweet Baby Ray’s combined with some heat like Famous Dave’s Devil’s spit. I really like the sweet and spicy flavors combined.
- Grill, bake, or smoke them for 2.5 – 3 hours at 225 degrees or until the chicken reaches 160 degrees F in the center.
- Flip the pieces and brush on more BBQ sauce very 30 min or so, even if cooking in the oven too. If you cook in the oven, make sure to use a cookie sheet. I know that should go without saying, but there’s a reason we have to Poke-yoke everything these days!
These are great appetizers to bring to a party, but there’s no shame in having them as the primary meat in a meal!