BACON-WRAPPED JALAPEÑO CHICKEN BOMBS

Makes 8 servings

4 thick, boneless and skinless chicken breasts

4 oz (115 g) cream cheese, at room temperature

1 cup (115 g) shredded Cheddar cheese

4 jalapeño peppers, cut in half lengthwise and seeded

16 slices bacon

Sweet and Smoky BBQ Rub (here)

1 cup (240 ml) Kansas City BBQ Sauce, warmed (here)

Prep the chicken: Using a sharp knife, cut the chicken breasts in half horizontally. Place each half between two pieces of waxed paper, and using a meat mallet, pound the chicken to ¼-inch (6-mm) thickness.

In a small bowl, combine the cream cheese and Cheddar cheese. Fill each jalapeño half with 1 tablespoon (22 g) of the cheese mixture. Place one stuffed jalapeño half, cheese side down, on the short end of a chicken breast and roll it up. Wrap each chicken bundle with 2 slices of bacon, and secure them with toothpicks, if necessary. Season the bundles all over with an even layer of the rub. Refrigerate the bundles until you are ready to cook them.

Set up the EGG for 350°F (180°C), indirect with a drip pan. Fill your firebox with natural lump charcoal and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 350°F (180°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 30 percent open. Make minor adjustments as necessary.

Once the cooker is up to temperature, place the chicken bombs on the cooking grate and close the lid. Cook until the chicken reaches an internal temperature of 165°F (73°C), about 30 minutes, brushing the chicken with the BBQ sauce during the last 5 minutes of cooking to set the glaze. Remove the chicken from the grill and let rest for 10 minutes before serving.