Jalapeño Popper Stuffed Smoked Chicken Breast
Chicken breast is stuffed with a spicy jalapeño cream cheese filling and cooked in the smoker. The creamy filling pairs perfectly with the subtle smoky aroma. Spicy, creamy and smoky – an explosive combination for lovers of BBQ classics.
Ingredients(for 1 kg)
Instructions
Preparing the Filling
15 min.Mix cream cheese, chopped jalapeños and cheddar well in a bowl. Season to taste with garlic powder and onion powder. Refrigerate the filling until needed.
Stuffing the Chicken Breast
15 min.Cut a deep pocket into each chicken breast from the side without piercing through. Rub the outside with the salt rub of sea salt, paprika and spices. Press cream cheese mixture into the pocket and seal firmly with toothpicks.
Smoking
2-3 hrs.Preheat smoker to 110-125 °C and add pecan and cherry wood chips. Smoke stuffed chicken breast indirectly until a core temperature of 74 °C is reached. Make sure the filling does not leak out.
Serving
10 min.Let chicken breast rest for 10 minutes, remove toothpicks and cut into thick slices to reveal the creamy filling. Garnish with fresh jalapeño slices.
Pro Tip
Do not overfill the chicken pocket as the filling expands during smoking. Place toothpicks close together to prevent the filling from leaking out.
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