Hunter's Chicken

Monday 22 May 2017

We eat a lot of chicken in our house as opposed to other meats.  That is because it is quite economical in comparison and much healthier.  Kind of the opposite to when I was growing up.  Back then Chicken was a rare treat.  Now it is quite common, and I confess, most of the time, I choose the breasts because they are so easy to do something with.  They are like a blank canvas that takes to many flavour additions! 

You can slather them with just about anything and they will come out tasting good.  A very popular chicken dish over here is called Hunter's Chicken.  Basically Hunter's Chicken is chicken breasts cooked with bacon and topped with BBQ sauce and cheddar cheese. 

You can buy it all ready to cook in most of the shops over here.  But you pay a lot of money for something which is so simple that  a child could put it together.  It's really easy peasy.

Why pay a fortune for something so simple, when you can knock up the same thing at half the price and for more people on top of it all!  Those ready made things are only ever for two people, so  family would have to buy two packs or more of them.

And while you are at it, why stop at just slathering it with BBQ sauce, bacon and cheese, when . . . with just a tiny bit of extra effort . . .  you can have something quite outstanding!!!

I marinate my chicken breasts first in some teriyaki sauce.  Poke them all over with a fork first so that the teriyaki flavour gets right in there. 

Then, while the marinated chicken is baking I cook some bacon, and then in the drippings I cook some slices onion, peppers and mushrooms.  I slather the mostly baked chicken with a bit of BBQ sauce, sop with the sauteed vegetables, then the bacon and finally some cheese and I bake it some more until the chicken is tender done and the cheese is bubbly and melted all over that bacon, mushroom, chicken combo . . .   

*Hunter's Chicken*
Serves 4
This is a classic amped up with the addition of sauteed peppers, onions and mushrooms! Plan ahead as the chicken needs to marinate for several hours. 

4 boneless, skinless chicken breasts
225ml teriyaki marinade sauce (1 cup)
1/2 pound streaky bacon
1 TBS butter
1 medium onion, trimmed peeled, and cut into half moons
1/2 each green, red and yellow/orange pepper, trimmed and cut into strips
1/2 pound mushrooms, coarsely chopped
4 TBS BBQ sauce
4 slices cheddar cheese 

Place the chicken into a non-porous glass dish or bowl. Prick all over with a fork. Pour the teriyaki sauce and toss to coat.  Cover and refrigerate for 1 to 2 hours so that it marinates. 

Preheat the oven to 180*C/350*F/ gas mark 4.  Remove the chicken from the marinade and place into a baking dish large enough to hold them all comfortably. I use a 9 by 13 inch glass baking dish.  Discard the marinade.  Bake the chicken for 25 to 30 minutes until the juices run clear and the chicken is cooked through. 

While the chicken is baking heat a large skillet over medium high heat.  Add the bacon and cook it until browned all over.  Drain paper towelling.  Set aside and keep warm  Add the onion, peppers and mushrooms to the same skillet along with the butter.  Cook, stirring over medium heat for about 5 minutes, until they are softened and the mushrooms are turning golden brown. Add half of the BBQ sauce to the mixture. Remove from the heat. 

Remove the chicken from the onion.  Spread the remaining BBQ sauce over the chicken. Spoon the onion mixture over top, dividing it equally amongst the chicken pieces.  Top each with a couple strips of the cooked bacon.  Place a slice of cheese over each and return to the oven for a further 10 minutes or so, until the cheese is melted and bubbly.  Serve hot.

Why settle for less!!!  Why indeed???  Bon appetit!!!


  1. Yum Marie! Chicken marinated in teriyaki sauce with bacon and cheese. What's not to love! I eat alot of chicken too, and I'm always looking for something new to try. Jan xo

  2. Great breakfast or brunch, I made this many times now and the choices are endless! I go for the Marmite usually, but also like to pile the Extra Mature Cheddar on and sprinkle on plenty of Worcestershire Sauce before topping with the bacon. Similar umami hit as the Marmite. Sometimes I'll add sliced tomato on top of the bacon once it's crispy and give it another few minutes under the grill.

    1. Those sound like delicious additions! Thanks so much!


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