1-First Steps: Preheat and Prep: Start by preheating your oven or smoker to 275°F and set up your workspace. Hollow out the jalapeños by removing their seeds with a spoon handle, which takes just a few minutes. Mix 4 ounces of softened cream cheese, 4 ounces of shredded medium cheddar cheese, and 1 tablespoon of sweet rub seasoning in a bowl for the filling.

2-: Spoon about 1 tablespoon of filling into each jalapeño. Lay the 6 boneless, skinless chicken thighs smooth side down and place a filled jalapeño in the center of each one.

3-Assemble and Cook: Roll the chicken thighs around the jalapeño, then wrap each with 2 pieces of bacon, securing with toothpicks if needed. Season the outside with the remaining 1 tablespoon of sweet rub. Place them in the smoker or on a rack in the oven and cook until they reach 150°F, about 90 minutes.

4-: After that, baste with 1/2 cup of apple jalapeño BBQ sauce and continue cooking until the internal temperature hits 165°F, which takes another 30 minutes. Let them rest for 10 minutes before serving to lock in juices. For tips on smoked dishes, explore our smoked recipes collection.