Get ready for BBQ Chicken Bombs: the ultimate crowd-pleaser! Stuffed with cheese, bacon, and spices, smothered in tangy barbecue sauce, and grilled to perfection, these savory delights are a must-have for any barbecue. Ignite your taste buds with each explosive bite.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
1 whole chicken
2 tbsp thyme
2 tbsp sage
2 tbsp oregano
2 tbsp parsley
2 tbsp chives
Pinch of salt
2 tbsp olive oi
6 small mozzarella balls
- 1 tbsp PitmasterX chicken seasoning
6 bacon slices
Japanese mayonnaise
Fried onions
BBQ sauce
1/2 tsp green herb paste
1/2 cup ketchup
1/4 cup honey whiskey
1 tsp Worcestershire sauce
- 2 tbsp PitmasterX chicken seasoning
1 tbsp cane sugar
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Remove the fillets from the whole chicken, ensuring they are still connected.
- In a food processor, make a paste with the fresh herbs: thyme, sage, oregano, parsley, chives, a pinch of salt, and 2 tbsp of olive oil.
- Spread a generous layer of the herb paste on the chicken fillets. Place small mozzarella balls on top.
- Use butcher's twine and chopsticks to tie up the chicken. (For detailed instructions, refer to the video at the bottom of this recipe.)
- Season both sides of the chicken bomb with PitmasterX chicken seasoning.
- Cover it with bacon, making sure the opening is at the top.
- Set up your BBQ for a temperature of 180°C or 360°F.
- Place the BBQ Chicken Bombs on a higher rack in the barbecue.
- For extra flavor, you can add a piece of smoking wood.
- Meanwhile, make barbecue sauce by heating in a pan: 1/2 tsp of the green herb paste, 1/2 cup of ketchup, 1/4 cup of honey whiskey, 1 tsp of Worcestershire sauce, 2 tbsp of PitmasterX chicken seasoning and 1 tbsp of cane sugar. Heat and stir continuously.
- Once the chicken reaches an internal temperature of 75°C or 167°F, they are ready. Brush the BBQ chicken bomb with the homemade barbecue sauce.
- Top it off with Japanese mayonnaise and a sprinkle of fried onions.
