start out with boneless, skinless chicken thighs.
season with rajin blaze seasoning on both sides.
place one seranno pepper in middle of thigh meat.(i have also used spicy boudoir instead of peppers) fold over and wrap thighs with thick cut, peppered bacon. place in smoker and cook for 2-3 hours at 240 degrees. when bombs are just about done, add a slice of provolone cheese on top and allow to melt.
serve with pinto peans, mexicorn and your favorite beverage. enjoy!
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