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.