Smoked Chicken Stuffed Pickle Poppers: The Ultimate Spicy, Cheesy BBQ Appetizer
Looking for your next game day showstopper or backyard BBQ crowd-pleaser? These Chicken Stuffed Pickle Poppers check every box.
Smoky, cheesy, spicy, and crispy, they deliver bold flavor in every bite. With a mix of marinated chicken thighs, creamy cheese, crispy bacon, and spicy Hella Hot Bachan’s glaze, this low-carb, high-flavor recipe is the kind of snack that disappears as soon as it hits the table.
Ingredients You’ll Need for Chicken Stuffed Pickle Poppers
- 12 pickle halves, cores removed
- 1 pound chicken thighs, boneless and skinless
- 1 pound of regular sliced bacon (avoid thick-cut for proper crisping)
- 2 blocks of cream cheese, softened
- ½ cup cheddar cheese, shredded
- ¼ cup Hella Hot Bachan’s Japanese BBQ sauce
Homemade Ranch Dressing
- ¾ cup sour cream
- ½ cup mayo
- ¼ cup chicken broth
- 1 tsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp pepper
Step-by-Step Instructions Chicken Stuffed Pickle Poppers
- Marinate the Chicken
Start by marinating your chicken thighs in Hella Hot Bachan’s sauce. Let them soak up that heat and umami-rich flavor for at least 30 minutes. - Prepare the Pickles
Slice your pickles in half lengthwise and use a spoon to scoop out the middle, creating a small cavity for the filling. Be sure to keep the outer skin intact. - Grill the Chicken
Grill the marinated chicken over medium-high heat until the internal temperature reaches 165°F. Once done, remove from the grill and chop the chicken into bite-sized pieces. - Make the Filling
In a mixing bowl, combine the chopped chicken, cream cheese, cheddar cheese, and a splash of Hella Hot Bachan’s. Stir until fully combined and creamy. - Stuff the Pickles
Spoon the cheesy chicken mixture into the hollowed-out pickles, pressing it in firmly so it’s packed. - Wrap in Bacon
Wrap each stuffed pickle with a slice of regular bacon, ensuring it’s tightly secured. Season each one with your favorite BBQ rub for an extra boost of flavor. - Smoke to Perfection
Place the pickle poppers on a wire rack set over a baking sheet or directly on your smoker grates. Smoke at 250°F for 45 minutes. For the last 10 minutes, glaze each popper with more Hella Hot Bachan’s to create a sticky, spicy finish. - Make the Homemade Ranch
While the poppers smoke, mix together sour cream, mayo, chicken broth, vinegar, and seasonings in a bowl. This homemade ranch can be stored in an airtight container in the fridge for up to 7 days. - Serve and Enjoy:
Once the bacon is crispy, remove the poppers from the smoker. Serve hot with a side of your fresh homemade ranch for dipping.
More Delicious Recipes to try!
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Steak and Shrimp Queso
This rich, cheesy queso dip is loaded with juicy steak and tender shrimp, making it the ultimate indulgent appetizer for game day or casual entertaining.
Mexican Street Corn Pasta Salad
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Sweet Honey Party Ribs
These tender, smoky ribs are glazed with a sticky-sweet honey BBQ sauce, delivering the perfect balance of flavor for your next cookout or gathering.
Chicken Stuffed Pickle Poppers
Chicken Stuffed Pickle Poppers are the perfect appetizer. Grilled chicken and cheese stuffed in a pickle, wrapped in bacon and smoked.
- Total Time: 1 hour 10 minutes
- Yield: 12 pickle poppers 1x
Ingredients
- 12 Halved pickles
- 1 lb chicken thighs
- 1 pack regular sliced bacon- not thick.
- 2 blocks cream cheese
- ½ cup cheddar cheese
- ¼ cup Hella Hot Bachan’s
Homemade Ranch
- ¾ cup sour cream
- ½ cup mayo
- ¼ cup chicken broth
- 1 tsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- Marinate chicken thighs in some Hella Hot Bachan’s
- Hollow out the halved pickles removing the middle, but keeping the skin still intact.
- Grill the chicken until it reaches 165F then remove and chop into bite size pieces
- Combine the chicken in a bowl with softened cream cheese and cheddar cheese and a splash of Hella Hot then mix until combined.
- Stuff the mixture in each pickle, then tightly wrap the pickle in bacon and season with a bbq rub.
- Place the pickles on a wire rack, then smoke them at 250F for 45 minutes.
- Make the homemade ranch by combining all of the ingredients together in a bowl. Mix until fully combined then store in an airtight container refrigerated for up to 7 days.
- glaze the pickles with hella hot for the last 10 mins, then remove pickles when bacon is crispy.
- Dip in the homemade ranch and enjoy!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Barbecue
- Cuisine: American
