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Dropping Bombs… Spicy Chicken Bombs! A Tantalizing Explosive Dish

Here is a fun, FLEXIBLE and fantastically delicious recipe that’s packed full of veggies, believe it or not! Yes, I know chicken can get boring however, these spicy chicken bombs explode with flavor and will delight your fancy no matter the occasion. Whether it is a quick weeknight meal, a fancy holiday party to a side dish at back-yard BBQ, these will get people talking!

Let’s dig right in because there are A LOT of ways to make your bombs blow up with flavor – and just so you know – I like to play with flavors and quantities so use your discretion if you think there may be too much or too little of something.

My favorite recipe below uses more of the Mexican flavors but mark my words, I will have many options and substitutions that you will want to try them all! Remember you can adjust the quantity of any of these ingredients, I like spicy!


Prep time: 5 minutes Cook time 25-35 minutes

Find your favorite mixing bowl and add the following:

  • 1 lb. ground chicken
  • 1 med. zucchini (shredded) – Squeeze as much of the water out as possible using either paper towel or a cheese cloth.
  • 4 scallions/green onion (chopped)
  • 1 med. jalapeno – Slice in half long ways, chop up, ½ goes into the mixture & ½ in a bowl with some of the seeds and set aside for a delicious dip.   
  • 4 cloves of chopped garlic – I like to keep the vampires away so this you can use as much as you like!
  • 1 small bunch of cilantro (chopped)
  • 1 – 2 tsp. turmeric (optional)
  • salt, black pepper and red pepper to taste

Lightly coat a sheet pan with some baking spray, scoop bombs and drop them on to the pan; now I use  a small ice-cream scoop, so they come out somewhat round like meatballs.

Other options – you can make them into larger burger patties or smaller slider patties too.

Tip: If you are making them into burgers or sliders and don’t have one of those kitchen gadgets that makes them perfectly round, just use the cap of any jar. I keep my peanut butter jar caps strictly for this purpose.  Also, if you are cooking them on a grill you may want to either spray the grill well or cover the grill with tinfoil and cook them for at least the first 15 minutes on the foil. Chicken tends to be more sticky than ground beef. After they’re cooked a little and somewhat firm, then go ahead and transfer them to the grill. They should hold their shape without falling apart.

Cook for 15 minutes then turn over. Cook for an additional 15 – 20 minutes. I like mine a little crispy, so I cook them for 30 – 35 minutes max. Don’t worry about these chicken bombs getting dry. The zucchini will keep them moist!

Serve them hot if you can take the heat! 

Southwestern Dip

Since these are somewhat on the southwestern side of flavor, I made two dips to accompany them. I like the avocado more than the Cilantro lime, and these I just literally threw them together, I didn’t have a specific recipe for either;  but I have since used the avacado one on my tacos this week and it was delicious!

Cilantro Lime Dip

  • 1 Tbsp. of Greek yogurt
  • 1 Tbsp. of sour cream
  • Cilantro chopped (I use about ½ cup)
  • 1 – 2 Tbsp. of lime juice
  • 1 clove of garlic

Blend in a food processor add salt and pepper to taste.

Spicy Avocado Dip

  • 1 Tbsp. of Greek yogurt
  • 1 Tbsp. of sour cream
  • 2 small avocados
  • ½ jalapeno plus some of the seeds to make it extra spicy
  • 1 clove of garlic
  • ½ packet of guacamole mix. I use the spicy one so go easy on this if you can’t take the heat!

Blend in a food processor and season with salt and pepper or other spices!

The flexibility of this dish is AMAZING! Here are all the substitutes and ideas for you to create your own culinary masterpiece if you like to be creative.

Chicken: Ground turkey, lamb, beef, or any other meat you enjoy

Zucchini: Try chopped Roma tomatoes, mushrooms, or spinach

Cilantro: Try parsley or basil for an Italian taste or if you choose ground turkey but not my spicy ones, try thyme, sage and rosemary to give you a taste of Thanksgiving!

Green Onions/Scallions: Try red or yellow onions, Vidalia onions or shallots

Jalapenos: Any pepper, red, green, yellow, or go for chilies if you can stand the heat!


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