This past week I received a package from my friends at Dizzy Pig BBQ Company containing their new rub “Crossroads”. Much like the song lyrics, I fell to my knees and thanked the BBQ Gods for this new flavor featuring a return to traditional BBQ taste! For my cook I wanted to do a classic Big Green Egg recipe that I had never tried before. I have been making a lot of chicken recipes lately so I stuck with the trend and went with Chicken Bombs. I slighty modified the recipe from another great Big Green Egg cooking blog Necessary Indulgences. Now sit back, throw on your favorite Eric Clapton song, and enjoy this recipe for Big Green Egg Chicken Bombs.
Big Green Egg Chicken Bombs
Nothing starts the week off better than getting a package from Dizzy Pig BBQ Company containing a new rub to try. Their new rub (Crossroads) focuses on the flavors at the root of good BBQ: Paprika, chilis, garlic, sugar, onion, and salt all come together in this perfectly balanced rub. I cannot wait to get a bigger container of this.
For the cheese mixture I used Pepper Jack cheese and softened cream cheese.
Next up was slicing the jalapenos and filling them with the cheese mixture.
Roll the stuffed jalapenos in the chicken thighs, wrap them with bacon, and cover them with the Dizzy Pig Crossroads rub.
Preheat the Big Green Egg to 350° and cook the Chicken Bombs direct using a raised grid.
Ohh… the Chicken Bombs came out perfect!
As I had some extra jalapenos, bacon, and cheese mixture I made some ABTs as an appetizer!
Mrs. Buddha made this fantastic Sweet Potato Hash to go alongside our Chicken Bombs.
After the chicken rested it was time to slice and serve. This dinner was fantastic. The new Dizzy Pig Rub is a winner for sure!!!
- Boneless, skinless chicken thighs
- Jalapenos (half per thigh)
- Cream cheese, softened
- Pepper Jack Cheese, shredded
- Bacon, 1 slice per thigh
- Salt and pepper, to taste
- BBQ Rub
- Soak toothpicks in water first.
- Slice the jalapenos in half lengthwise and clean out the seeds.
- Mix the softened cream cheese and shredded jack cheese.
- Fill the jalapeno halves with the cheese mixture.
- Wash and dry boneless, skinless chicken thighs and then season with salt and pepper.
- Lay one of the stuffed jalapeno halves on the chicken thigh, roll it up, wrap it in bacon, and secure with toothpicks.
- Rub the Crossroads Rub (or your favorite BBQ seasoning) all over the outside of the bacon.
- Cook them for 45 minutes at 350° on the Big Green Egg, direct with a raised grid.
- After 30 min, flip the chicken bombs.
- Cook for another 15 minutes and let rest for 5 minutes before serving.
- Sprinkle some more Crossroads on the Chicken Bombs before serving.