Chicken Popper Pig Shots
Chicken Popper Pig Shots are an incredible appetizer made on the grill or smoker. Andouille sausage wrapped in bacon, stuffed with chicken popper filling and brushed with peach bbq sauce.
We used this same chicken popper filling for our Chicken Stuffed Poblano Peppers and they were a huge hit for our weekend BBQ.
Pig shots are bacon cups with a smoked sausage slice in the bottom, topped with a cheesy filling. They make an impressive grilling appetizer that everyone will love.
Ingredients Needed for Chicken Pig Shots
- Andouille Sausage
- Bacon
- Cooked Chicken
- Cream Cheese
- Colby Jack Cheese, Shredded
- Diced Jalapeños or Poblanos
- Granulated Garlic
- Kosher Salt
- Fresh Ground Pepper
- Peach BBQ Sauce ~ or your favorite sweet bbq sauce.
Step By Step Directions for Pig Shots
- Cut andouille into 1/2 inch slices.
- Roll a slice of bacon around the smoked sausage slices and place on a rimmed baking sheet.
- Make the filling: Dice cooked chicken and mix with cream cheese, colby-jack, jalapeños, garlic, salt and pepper.
- Stuff the chicken mixture into the bacon wrapped sausage.
- Prepare a grill fire or smoker using hickory for smoke flavor.
- Place pig shots onto the grill and cook with the grill closed.
- Continue to cook for about 35 minutes.
- Brush peach bbq sauce over the bacon and continue to cook for another 10- 15 minutes.
- Remove from grill and rest 5 minutes before serving.
How to Store and Reheat
- Store leftover pig shots in an airtight container in the refrigerator up to 3 days.
- Reheat on a baking sheet at 350° for 8 – 10 minutes until heated through.
More Delicious Appetizers to Try
- Smoked Brisket Queso is a favorite appetizer using leftover smoked brisket in classic RoTel dip.
- Armadillo Eggs are a huge hit to kick off any bbq or cookout. Sausage and bacon wrapped jalapeño poppers are just too good to resist.
- Bacon Cheeseburger Jalapeno Poppers are a hearty appetizer for cheeseburger lovers!
- Jalapeño Poppers with Brisket and Bacon are a tasty appetizer for gathering with friends. Cheesy filled jalapeños topped with bbq brisket and crispy bacon.
If you are looking for an epic appetizer for your next cookout, these smoked Chicken Popper Pig Shots are just the ticket.
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Chicken Popper Pig Shots
Chicken Popper Pig Shots are an incredible appetizer made on the grill or smoker. Andouille sausage wrapped in bacon, stuffed with chicken popper filling and brushed with peach bbq sauce.
Servings: 22 Pig Shots
Calories: 208kcal
Ingredients
- 12 ounces andouille sausage
- 22 slices bacon
- 1 pound cooked chicken
- 8 ounces cream cheese
- 1 cup shredded colby-jack cheese
- 2 tablespoons diced jalapeños
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- ½ cup peach bbq sauce
Instructions
- Cut andouille into 1/2 inch slices.
- Roll a slice of bacon around the smoked sausage slices and place on a rimmed baking sheet.
- Dice cooked chicken and mix with cream cheese, colby-jack, jalapeños, garlic, salt and pepper.
- Stuff the chicken mixture into the bacon wrapped sausage.
- Prepare a grill fire or smoker to 300° using hickory for smoke flavor.
- Place pig shots onto the grill and cook with the grill closed for about 35 minutes.
- Brush peach bbq sauce over the bacon and continue to cook for another 10- 15 minutes.
- Remove from grill and rest 5 minutes before serving.
Notes
Store leftover pig shots in an airtight container in the refrigerator up to 3 days.
Reheat on a baking sheet at 350° for 8 – 10 minutes until heated through.
Nutrition
Serving: 1g | Calories: 208kcal | Carbohydrates: 2g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 55mg | Sodium: 473mg | Sugar: 1g
