Bacon Wrapped Cheesy Chicken Grenades
Yield: 10-12
Bourbon & Blues BBQ
@bourbonandbluesbbq
00:20
Prep
00:30
Cook
00:50
Total Time
Ingredients & Directions
Directions
Cheesy Chicken Grenades
1 box
manicotti shells
8 oz
cream cheese
2 tablespoons
Grillheads O.M.G. rub or your favorite garlic rub
1/2 cup
cheddar cheese, grated
1
jalapeno, seeded & minced
2 tablespoons
green onions, chopped
2 tablespoons
bacon bits
4
Springer Mountain Farms Boneless Skinless Thighs
1 block
monterey jack cheese
10-12 slices
bacon, raw
Heath Riles Competition BBQ Rub (or your favorite all purpose BBQ rub)
Heath Riles Tang Vinegar sauce (or your favorite vinegar BBQ sauce)
- Preheat your grill/smoker to 400°F. (If using grill, set up with a direct heat and indirect side so the bacon doesn't burn.)
- Parboil manicotti shells and cool slightly.
- Mix cream cheese, Grillheads O.M.G. (garlic rub), shredded cheese, minced jalapenos, chopped green onions and bacon bits together in a small bowl and place into a zip lock bag for piping into the shells.
- Slice chicken into thin strips.
- Slice the cheese into thin strips (or use the portioned cheese snack sticks).
- Cut open the manicotti shells on one side and fill with cream cheese mixture, a slice of cheese and a slice of chicken.
- Wrap each manicotti shell in a piece of bacon, overlapping as you spiral it around the pasta.
- Dust each piece with the Heath Riles BBQ rub and cook them for about 30-40 minutes, turning halfway through the cook time to help crisp the bacon evenly.
- Once the bacon is crispy, sauce the pieces with the tangy vinegar sauce and put back on the grill/smoker for about 2 minutes to caramelize.
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Bacon Wrapped Cheesy Chicken Grenades
Bourbon & Blues BBQ
@bourbonandbluesbbq
Yield: 10-12
00:20
Prep
00:30
Cook
00:50 Total Time
Ingredients
Directions
Cheesy Chicken Grenades
1 box
manicotti shells
8 oz
cream cheese
2 tablespoons
Grillheads O.M.G. rub or your favorite garlic rub
1/2 cup
cheddar cheese, grated
1
jalapeno, seeded & minced
2 tablespoons
green onions, chopped
2 tablespoons
bacon bits
4
Springer Mountain Farms Boneless Skinless Thighs
1 block
monterey jack cheese
10-12 slices
bacon, raw
Heath Riles Competition BBQ Rub (or your favorite all purpose BBQ rub)
Heath Riles Tang Vinegar sauce (or your favorite vinegar BBQ sauce)
- Preheat your grill/smoker to 400°F. (If using grill, set up with a direct heat and indirect side so the bacon doesn't burn.)
- Parboil manicotti shells and cool slightly.
- Mix cream cheese, Grillheads O.M.G. (garlic rub), shredded cheese, minced jalapenos, chopped green onions and bacon bits together in a small bowl and place into a zip lock bag for piping into the shells.
- Slice chicken into thin strips.
- Slice the cheese into thin strips (or use the portioned cheese snack sticks).
- Cut open the manicotti shells on one side and fill with cream cheese mixture, a slice of cheese and a slice of chicken.
- Wrap each manicotti shell in a piece of bacon, overlapping as you spiral it around the pasta.
- Dust each piece with the Heath Riles BBQ rub and cook them for about 30-40 minutes, turning halfway through the cook time to help crisp the bacon evenly.
- Once the bacon is crispy, sauce the pieces with the tangy vinegar sauce and put back on the grill/smoker for about 2 minutes to caramelize.
