On a rainy autumn day, nothing beats a pub, a pint of Guinness and a plate of Hunters Chicken with chips. It is British pub grub at its most comforting, and it is my top choice when the weather turns.
Hunters Chicken is chicken breast wrapped in bacon, coated in BBQ sauce and topped with cheese, then baked or grilled until the cheese bubbles. The heart of it is the sauce, so I make my own with a little fennel seed for depth. You can prepare it ahead, or reach for a shop-bought jar when time is short.
Serve it with chips or mash, and maybe some Easy Crispy Onion Rings on the side.
- Distinct Taste: Homemade fennel BBQ sauce.
- Flexible Prep: Ready for any schedule, easy to scale up.
- Pub-at-Home: Impress with a Classic British dish.
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Hunters Chicken: A British Pub Classic
What is Hunters Chicken?
Hunters Chicken is a much-loved British dish, renowned for its flavourful combination of chicken breasts wrapped in bacon, drenched in BBQ sauce, and crowned with cheese. After baking or grilling, the dish reveals a bubbly, melted cheese layer. It’s not only a staple in many British households but also a popular choice in pubs across the UK, often served alongside chips or mashed potatoes for a hearty, satisfying meal.
Tracing its Roots: The History of British Hunters Chicken
While the precise beginnings of Hunters Chicken remain a bit elusive, there’s no denying its firm establishment in British pub culture over time. Given its rich and comforting attributes, it’s no surprise that this dish becomes a sought-after choice, particularly during the chillier seasons. The term “Hunters” perhaps suggests a meal perfect for rejuvenating someone after an exhaustive day.
Homemade BBQ Sauce: The Heart of Chicken & Bacon Dish
The allure of Hunters Chicken isn’t just in the tender chicken or the crispy bacon wrap; it’s significantly amplified by the rich, tangy, and sometimes smoky flavour of the BBQ sauce. While store-bought versions can be convenient, there’s an undeniable charm and depth in a homemade BBQ sauce that lifts the dish to new culinary heights.
A homemade BBQ sauce often combines ingredients like tomatoes, vinegar, brown sugar, and various spices. The balance of sweetness, acidity, and heat creates a mix of flavours. By making it at home, you have the liberty to tweak the recipe to your liking, perhaps adding a touch more heat, a hint of smokiness with smoked paprika, or an extra dash of sweetness with honey or maple syrup.
Recipe Card for Hunters Chicken
Hunters Chicken: British Pub Grub Recipe
Equipment:
- 1 Probe
Ingredients:
Homemade BBQ Sauce
- 1 Small Onion - finely chopped
- 3 Garlic Cloves - minced
- 2 tbsp Olive Oil - (for sautéing)
- 1 tsp Chilli Flakes - (optional)
- 1 tsp Fennel Seeds
- 2 oz Dark Brown Sugar - (55g)
- 0.3 cups Dark Soy Sauce - (75ml)
- 1.2 cups Ketchup - (280ml)
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp Smoked Paprika
- ½ tsp Black Pepper
Ingredients for Hunters Chicken
- 2 Chicken Breasts - skinless
- 2 Garlic Cloves - minced
- 2 tbsp Olive Oil
- ¼ tsp Salt
- ½ tsp Black Pepper
- 8 Strips of Streaky Bacon
- 1 cup Homemade BBQ Sauce - (240ml)
- 1 cup Mozzarella Cheese - (100g)
- 1 Medium Onion - peeled and sliced
Instructions:
Instructions for Homemade BBQ Sauce
- In a saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic, red chilli, and fennel seeds. Cook for another 2 minutes until fragrant.
- Stir in the dark brown sugar and let it caramelize slightly for about 1-2 minutes.
- Pour in the dark soy sauce, tomato ketchup, apple cider vinegar, and Worcestershire sauce. Mix well.
- Season with smoked paprika, ground black pepper, and salt.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes. This will allow the flavors to meld together.
- Taste and adjust the seasoning if needed.
- Once done, remove from heat and let it cool. The sauce will thicken as it cools.
Instructions for Hunters Chicken
- In a mixing bowl, combine minced garlic, olive oil, salt, and black pepper. Add the chicken breasts, ensuring they are thoroughly coated with the mixture. Refrigerate for a minimum of 2 hours, or preferably overnight. Before cooking, remove the chicken from the refrigerator and allow it to reach room temperature, approximately 20-30 minutes.
- Preheat your oven to 200°C (400°F).
- Place sliced onion at the bottom of your baking dish.
- Take each chicken breast and wrap it with two bacon rashers or strips. Once wrapped, position them on top of the sliced onions in the baking dish.
- Transfer the dish to the preheated oven and bake for approximately 25 minutes. Ensure the chicken is fully cooked and no longer pink in the centre.
- After baking, remove the chicken from the oven. Evenly spoon your BBQ sauce over and around each chicken piece.
- Generously sprinkle mozzarella cheeses over the chicken.
- Switch the oven to the grill setting. Return the dish to the oven and grill for an additional 5 minutes, or until the cheese is melted and bubbly.
- Once done, serve the chicken hot, accompanied by chips or mashed potatoes plus veggies of your choice.
Notes:
- Onion Layer: The sliced onions not only add flavour but also prevent the chicken from sticking to the bottom of the dish. They’ll caramelize slightly during cooking, adding a sweet undertone.
- BBQ Sauce: While store-bought BBQ sauce can be used for convenience, a homemade version allows for customization of flavours.
- Grilling Caution: Keep a close eye on the dish during the grilling step to prevent the cheese from burning. The goal is a bubbly and slightly golden top.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Wine Pairing: A medium-bodied red wine, such as a Merlot or Shiraz, complements the rich flavours of this dish.
Nutrition:
For another cosy British pub dinner, try my Steak and Ale Pie.
Tips for the Best Hunters Chicken
- Bake the bacon naked first. Give the wrapped chicken 15 to 20 minutes in the oven before the sauce goes on, so the bacon crisps instead of stewing under a wet topping.
- Even out the thickness. Butterfly or gently bash thick breasts to a level thickness before wrapping, so they cook through quickly and stay juicy instead of drying at the thin end.
- Wrap seam-side down. Tuck the loose ends of the bacon underneath the chicken so they don’t unravel as they cook and the wrap stays neat.
- Grate your own cheese. A block of mature cheddar grated fresh melts far better than pre-grated, which is coated to stop it clumping and can sit greasy on top.
- Mind your oven and your temperature. If you’re using a fan oven, drop it by about 20°C, and check the thickest part of the chicken hits 75°C so it’s cooked through without overbaking.
Ingredient Substitutions
- Streaky bacon - swap for back bacon or lean bacon medallions if you want a leaner wrap, though you’ll lose a little of that crisp, fatty edge.
- BBQ sauce - swap shop-bought for a quick homemade one of ketchup, brown sugar, a splash of vinegar and smoked paprika when you want to control the sweetness.
- Cheddar - swap for red Leicester for colour, mozzarella for extra stretch, or a reduced-fat cheese to lighten it.
- Chicken breasts - swap for chicken tenderloins for smaller portions, reducing the cooking time so they don’t dry out.
- Mustard in the sauce - swap English mustard for a milder American or Dijon if you’d rather a gentler, less fiery background note.
What to Serve With Hunters Chicken
🍽 I keep it proper pub-style with a pile of chips or a fluffy jacket potato and something fresh alongside, like a crisp green salad or a spoonful of coleslaw. Buttery mash with green beans is lovely for a cosier plate, and sweetcorn or corn on the cob rounds it off nicely for the family.
FAQ for Hunters Chicken
What is hunters chicken?
A British pub favourite: a chicken breast wrapped in bacon, topped with BBQ sauce and melted cheese, then baked until golden and bubbling.
Can I make it ahead?
Yes - wrap the chicken in bacon and sauce it ahead, then keep it in the fridge and bake when needed. Add the cheese for the last few minutes so it melts fresh.
What do I serve with hunters chicken?
Proper pub style: chips or a jacket potato, plus a crisp salad or coleslaw. Corn on the cob is great too.
Which cheese is best?
Grated mature cheddar for flavour, or mozzarella if you want that extra melty stretch. A mix of both is lovely.
Can I use chicken thighs?
Yes - boneless thighs stay especially juicy. They are a little smaller, so check they are cooked through and adjust the timing.
Do I need to pre-cook the bacon so it goes crispy?
This is the question I see most, because bacon wrapped straight into a saucy dish tends to steam rather than crisp. I like to bake the bacon-wrapped chicken on its own for the first 15 to 20 minutes before I add the sauce and cheese, which lets the rashers firm up and take on colour. If you want them crispier still, give the finished dish a couple of minutes under a hot grill at the end and keep a close eye on it.
It doesn’t look like enough BBQ sauce when I spoon it on - is that normal?
Yes, don’t panic and drown it. A modest amount of sauce loosens and spreads as it bakes, coating the chicken and mingling with the juices so it goes further than you’d think. If you like it saucier you can warm a little extra to spoon over at the table, but I’d resist adding loads before baking or it can turn watery.
Can I make hunters chicken in an air fryer?
You can, and it’s brilliant for one or two portions. Cook the bacon-wrapped breasts at around 180°C for 12 to 15 minutes until nearly cooked, then add your BBQ sauce and cheese and give it another 3 to 4 minutes until melted and bubbling. Always check the thickest part reaches 75°C, as air fryers vary a fair bit.
Can I freeze it, and how do I cook it from frozen?
It freezes really well, so I often assemble extra and freeze the bacon-wrapped breasts before saucing. Thaw fully in the fridge overnight, then bake as normal; if you’re cooking from frozen, use the same oven temperature but add 15 to 20 minutes and check it’s piping hot all the way through. I’d add the cheese fresh near the end either way so it melts properly rather than drying out.
A Few Words from the Chef
Hunter’s chicken is proper British pub grub, and I have ordered it more times than I can count. It is one of those easy, quick comfort dinners I love to make at home too, chicken wrapped in bacon under barbecue sauce and melted cheese, what is not to love. Give it a go and tell me how it went.
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I trust you’ll relish this outstanding Hunters Chicken recipe! Did you customize the BBQ sauce to your taste? Or perhaps you paired it with a unique side dish? I’m eager to hear about your culinary adventures with this classic. Please share your thoughts in the comments below. And if you loved it, don’t hesitate to give it a star rating! Happy cooking!
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