Dinner
Buffalo Hunter’s Chicken
Recipe by The Lockdown Chef
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SUCCULENT CHICKEN BREAST, STUFFED WITH CREAMY MOZZARELLA, WRAPPED IN DRY CURED BACON AND GLAZED IN HOME-MADE BBQ SAUCE. THIS RECIPE CAN BE DONE USING ONLY 5 INGREDIENTS.
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- 4 skinless chicken breasts, around 8oz each
- 200g firm mozzarella, cut unto 8 pieces
- 16 rashers of streaky bacon (dry cured is best to use for this recipe)
- 4 tsp of buffalo seasoning or similar American style seasoning (cajun or bbq will do as well)
- Good quality bbq sauce to brush the chicken (or make your own using the recipe bellow)
- Salt and pepper to season
For the home-made bbq sauce
- 400ml of passata
- 30ml apple cider vinegar
- 60ml maple syrup•30g of sugar
- 1 tbsp Worcestershire sauce
- 1 tbsp smoked paprika
- 1 tsp chilli powder
- 1 tsp cumin powder
- 1 tsp onion powder
- 1 tsp garlic powder
- Pinch salt
- Pinch white pepper
Utensils
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Step 1
If using ready made bbq sauce, skip to step two. To make the sauce, combine all ingredients in a pan and heat up gently. Simmer for 10 mins until thickened. Use for the recipe and store the remaining sauce in an air tight container in the fridge for up to 1 week.
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Step 2
Turn the ninja grill on and preheat on roast function at 160ºC.
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Step 3
Butterfly the chickens and gently pound them with a meat mallet.
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Step 4
Rub the seasoning in and allow it to soak into the chicken for a couple of minutes.
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Step 5
Add two pieces of mozzarella in each chicken and roll tight, then wrap with 4 rashers of back. Repeat for all 4 pieces of chicken.
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Step 6
Place the chicken portions in the crisping basket and cook in the grill for 15 mins then brush generously with bbq sauce, change the function of the grill to air crisp and cook for another 5 mins at 200ºC until crispy and golden brown. Ensure the chicken has reached safe temperature of 75ºC and if needed cook for another couple of minutes (cooking time will depend on size of portions).
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Step 7
Once ready take the chicken out and rest for 5 mins before carving. Serve with a side of your choice.
