How To make the BBQ Chicken Bomb - Easy home made barbecue recipe

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

bbq sauce

🥗Healthier: homemade bbq sauce

💰Cheaper: ketchup mixed with vinegar

Homemade options can be healthier and cheaper.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

pizza dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat offers more fiber.

Remove bones from 3 whole chickens using a knife, working from the back to the front.

Cut off the legs and wings, saving them for another dish, and keep the carcass for chicken stock.

Remove leaves from a handful of thyme and add to a blender.

Add equal amounts of sage, oregano, and parsley to the blender.

Add 1/2 cup of olive oil and 1/2 tablespoon of salt to the blender.

Blend until smooth.

Cut butcher twine to size for tying the chicken.

Season the chicken fillets with the blended herb mixture.

Add mozzarella balls to the chicken for a cheese explosion.

Wrap the chicken with bacon, ensuring the opening is facing upwards to hold the cheese in.

Prepare the grill by setting it to medium heat at 180°C (356°F).

Place the chicken bombs on the grill, ensuring the heat comes from below.

Add a piece of firewood to create smoke while grilling.

Monitor the cooking with wireless thermometers until nearly done, then turn off the gas grill to use residual heat.

Prepare a quick barbecue sauce by mixing 1/2 tablespoon of green sauce, 1/2 cup of ketchup, 1/4 cup of honey whiskey, 2 tablespoons of Worcestershire sauce, and 1 tablespoon of cane sugar in a pot.

Bring the sauce to a boil while stirring.

Once cooked, serve the chicken bombs topped with Japanese mayonnaise and a sprinkle of fried onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens