Cheesy Bacon-Wrapped Chicken Poppers (Pig Shots)

Chicken Popper Pig Shots are a standout appetizer for the grill or smoker. Slices of andouille sausage are wrapped in bacon, filled with a creamy chicken popper mixture, and finished with a brush of sweet peach BBQ sauce for an irresistible combination of smoky, spicy, and savory flavors.

Pig shots are essentially bacon cups with a slice of smoked sausage in the bottom, topped with a cheesy, peppery filling. They’re a perfect grilling appetizer for parties, tailgates, or backyard barbecues because they look impressive and travel-friendly.

Ingredients Needed for Chicken Pig Shots

• Andouille sausage
• Bacon
• Cooked chicken, diced
• Cream cheese
• Colby-Jack cheese, shredded
• Diced jalapeños or poblanos (adjust for heat)
• Granulated garlic
• Kosher salt
• Fresh ground black pepper
• Peach BBQ sauce or your favorite sweet barbecue sauce

Step-by-Step Directions

1. Slice the andouille into 1/2-inch rounds.
2. Wrap each sausage slice with one bacon slice and place them seam-side down on a rimmed baking sheet.
3. Prepare the filling by dicing the cooked chicken and combining it with cream cheese, shredded Colby-Jack, diced jalapeños, granulated garlic, kosher salt, and fresh ground pepper. Mix until well combined and creamy.
4. Stuff the chicken-cheese mixture into the bacon-wrapped sausage cups, mounding slightly.
5. Fire up your grill or smoker and stabilize the temperature around 300°F; use hickory or your preferred smoking wood for added flavor.
6. Place the pig shots on the grill, close the lid, and cook for about 35 minutes, or until the bacon browns and the filling is hot and bubbly.
7. Brush the tops with peach BBQ sauce and continue to cook for another 10–15 minutes to let the sauce set and caramelize.
8. Remove the pig shots from the grill and let them rest for 5 minutes before serving.

Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, place pig shots on a baking sheet and warm in a 350°F oven for 8–10 minutes or until heated through.

More Appetizers to Try

• Smoked Brisket Queso – a smoky twist on classic queso made with leftover brisket.
• Armadillo Eggs – sausage and bacon-wrapped jalapeño poppers that are always a crowd pleaser.
• Bacon Cheeseburger Jalapeño Poppers – for anyone who loves burger flavors in bite-sized form.
• Jalapeño Poppers with Brisket and Bacon – cheesy poppers topped with BBQ brisket and crispy bacon.
• Buffalo Chicken Taquitos – flavorful, crispy taquitos packed with buffalo chicken.

If you want an epic appetizer for your next cookout, these smoked Chicken Popper Pig Shots deliver bold flavor, texture, and visual appeal that guests will remember.

If you enjoy this recipe, please leave a comment and a five-star review. Share your results on social media to help others discover this crowd-pleasing appetizer.

Chicken Popper Pig Shots — Recipe Details

Ingredients

• 12 ounces andouille sausage
• 22 slices bacon
• 1 pound cooked chicken, diced
• 8 ounces cream cheese
• 1 cup shredded Colby-Jack cheese
• 2 tablespoons diced jalapeños
• 1 teaspoon granulated garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 1/2 cup peach BBQ sauce

Instructions

1. Slice andouille into 1/2-inch rounds.
2. Wrap each round with a slice of bacon and place seam-side down on a rimmed baking sheet.
3. Dice the cooked chicken and mix with cream cheese, shredded Colby-Jack, diced jalapeños, granulated garlic, salt, and pepper.
4. Stuff the mixture into each bacon-wrapped sausage cup.
5. Preheat your grill or smoker to 300°F and add hickory or preferred wood for smoke.
6. Grill with the lid closed for about 35 minutes until bacon is browned and filling is hot.
7. Brush peach BBQ sauce over each pig shot and cook another 10–15 minutes to set the glaze.
8. Remove from the grill and rest 5 minutes before serving.

Notes