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Nashville Hot Smoked Chicken Pickle Boats pair a creamy chicken, bacon, and cheddar filling with the bright crunch of whole dill pickles. Smoked cream cheese gives the filling a rich, savory base, while Nashville-style seasoning brings the heat.
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The cool, briny pickles keep each bite from feeling too heavy. Serve these as a bold appetizer warm for a softer filling or chilled for firmer, neater boats.
Why This Recipe Works
Whole dill pickles provide a crisp, acidic contrast to the rich filling, and the reserved chopped pickle centers carry that briny flavor throughout. Finely chopped filling ingredients also make the boats easier to bite into without pulling the mixture out of the pickle.
Ingredients
- 6 large whole dill pickles
- 8 oz cream cheese, softened
- 1 C cooked grilled chicken, finely chopped
- ½ C cooked crispy bacon, chopped
- ¾ C sharp cheddar cheese, shredded
- 2 tablespoon PS Seasoning Nashville Honky Tonk Hot Seasoning, divided
How to Make It
Preheat the smoker to 225°F. Place the block of cream cheese on a small foil-lined tray and score the top in a crosshatch pattern.
Season the cream cheese generously with 2-3 tablespoon Nashville Honky Tonk Hot Seasoning. Smoke the cream cheese for approximately 25-30 minutes until softened and infused with smoky flavor.
While the cream cheese smokes, slice the dill pickles lengthwise and scoop out the centers to create pickle canoes. Pat dry with paper towels. Transfer the smoked cream cheese to a mixing bowl and add the finely chopped grilled chicken, crispy bacon, shredded cheddar cheese, and the seeds/guts from 1 pickle that have been finely chopped.
Mix thoroughly until all ingredients are evenly combined. Spoon the chicken and cream cheese mixture generously into each pickle canoe.
Top with chopped bacon and a dusting of Nashville Hot Seasoning. Serve warm or cold
Tips and Variations
Pat the hollowed pickle canoes dry thoroughly before filling them. Excess brine can loosen the creamy filling and mute the smoky, spicy flavor.
Leave a sturdy border of pickle flesh when hollowing the canoes so they hold a generous scoop without splitting. Keep the cream cheese score marks shallow, which exposes more surface to smoke and seasoning while keeping the block easy to transfer.
Frequently Asked Questions
How do I keep the pickle boats from getting watery?
After slicing and scooping out the pickles, pat the pickle canoes dry with paper towels before filling.
How long should I smoke the cream cheese?
Smoke the scored, seasoned cream cheese at 225°F for about 25-30 minutes, until softened and infused with smoky flavor.
What goes into the chicken filling?
Mix the smoked cream cheese with finely chopped grilled chicken, chopped crispy bacon, shredded sharp cheddar, and the finely chopped seeds and centers from 1 pickle.
How should I season and finish the pickle boats?
Season the cream cheese with Nashville Honky Tonk Hot Seasoning before smoking. Fill the pickle canoes, then top with chopped bacon and a dusting of the seasoning.
Can these pickle boats be served cold?
Yes. Serve the Nashville Hot Smoked Chicken Pickle Boats warm or cold.
Serving Ideas
Arrange the boats on a platter with napkins or small plates, especially if serving warm when the filling is softer.
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Ingredients
- 6 large whole dill pickles
- 8 oz cream cheese softened
- 1 C cooked grilled chicken finely chopped
- ½ C cooked crispy bacon chopped
- ¾ C sharp cheddar cheese shredded
- 2 tablespoon PS Seasoning Nashville Honky Tonk Hot Seasoning divided
Instructions
- Preheat the smoker to 225°F.
- Place the block of cream cheese on a small foil-lined tray and score the top in a crosshatch pattern.
- Season the cream cheese generously with 2-3 tablespoon Nashville Honky Tonk Hot Seasoning.
- Smoke the cream cheese for approximately 25-30 minutes until softened and infused with smoky flavor.
- While the cream cheese smokes, slice the dill pickles lengthwise and scoop out the centers to create pickle canoes. Pat dry with paper towels.
- Transfer the smoked cream cheese to a mixing bowl and add the finely chopped grilled chicken, crispy bacon, shredded cheddar cheese, and the seeds/guts from 1 pickle that have been finely chopped.
- Mix thoroughly until all ingredients are evenly combined.
- Spoon the chicken and cream cheese mixture generously into each pickle canoe.
- Top with chopped bacon and a dusting of Nashville Hot Seasoning.
- Serve warm or cold
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