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