Hunter’s Chicken Recipe

Of all the dishes that sing of comfort, warmth, and the unpretentious joy of a good meal, the British pub classic, Hunter’s Chicken, holds a special place in my heart. I’m Chris Collins, and for years, I’ve chased the perfect version of this dish. I remember countless rainy afternoons spent in cozy pubs, ordering their Hunter’s Chicken and hoping for that perfect trifecta: juicy chicken, crispy, salty bacon, and a sweet, smoky BBQ sauce blanketed in molten cheese. More often than not, it would arrive slightly dry, the bacon a bit flabby, or the sauce tasting suspiciously like it came from a giant, generic catering bottle. It was good, but it was never great. That’s what set me on this mission. I wanted to create a Hunter’s Chicken recipe that was not only easy enough for a weeknight dinner but consistently delivered that pub-perfect experience right in your own kitchen. This recipe is the culmination of that quest. It’s the version I make when my family needs a guaranteed crowd-pleaser, the one my friends ask for again and again. The secret isn’t in some obscure, complicated technique; it’s in the balance of simple, quality ingredients and a method that ensures every single component shines. The chicken stays incredibly moist, the bacon gets perfectly rendered, and the simple seasoning mix elevates it from a basic meal to something truly memorable. Prepare to bring the best of the pub home – I promise it’s the easiest and most delicious Hunter’s Chicken you’ll ever make.

What Exactly is Hunter’s Chicken? A Pub Grub Legend

Before we dive into the cooking process, let’s address the name. What makes this chicken a “Hunter’s” chicken? If you’re picturing a rustic, historical dish foraged from the English countryside, you might be surprised. While the name likely evokes the French “poulet à la chasseur” or Italian “pollo alla cacciatora,” both meaning “hunter-style chicken” and featuring mushrooms, onions, herbs, and a wine-based sauce, the modern British Hunter’s Chicken is a different beast entirely.

The version we know and love—chicken, bacon, BBQ sauce, and cheese—is a relatively modern invention, a star player in the “pub grub” revolution of the latter 20th century. It’s a dish built on pure indulgence and flavour harmony rather than historical accuracy. Some theories suggest it was named to sound more appealing and rustic on a menu, while others connect it to the similar American dish, “Chicken New Yorker.” Whatever its true origin, it has firmly cemented itself as a cornerstone of British comfort food, beloved for its smoky, sweet, savoury, and cheesy profile.

Ingredients

The beauty of this recipe lies in its simplicity. However, using good quality ingredients will elevate the final dish from good to exceptional. Here’s a breakdown of what you’ll need and why each component is crucial.

(Serves 4)

• For the Hunter’s Chicken:
  • ▢ 4 boneless, skinless Chicken Breasts (around 7oz / 200g each)
  • ▢ 12 slices of Streaky Bacon
  • ▢ 1 cup / 240ml good quality BBQ Sauce
  • ▢ 1 cup / 100g grated Cheese, or as needed to cover chicken
  • ▢ Finely diced Fresh Chives, to garnish (optional)
• For the Chicken Seasoning:
  • ▢ 1 tsp Smoked Paprika
  • ▢ 1/2 tsp Garlic Powder
  • ▢ 1/4 tsp Salt
  • ▢ 1/4 tsp Black Pepper
  • ▢ 1/4 tsp Cayenne Pepper (optional, adjust to your spice preference)

A Closer Look at the Key Ingredients

• The Chicken: The foundation of the dish is, of course, the chicken. We use boneless, skinless breasts for their lean texture and how well they cook into a tender, juicy canvas for the other flavours. Aim for breasts that are roughly the same size and thickness (around 7oz/200g) to ensure they cook evenly. If your chicken breasts are particularly thick on one end, you can gently pound them with a meat mallet or rolling pin to a more uniform thickness. This small step prevents the thin end from drying out while you wait for the thick end to cook through.
• The Bacon: This isn’t the place for thick-cut back bacon. Streaky bacon is essential. The higher fat content in streaky bacon is the key to success. As it bakes in the oven, this fat renders out, basting the chicken breast and keeping it incredibly moist while the bacon itself becomes delightfully crispy. Twelve slices allow for three slices per breast, which is the perfect amount to completely encase the chicken in a savoury, smoky blanket.
• The BBQ Sauce: The quality of your BBQ sauce can make or break your Hunter’s Chicken. While any sauce will technically work, a good quality, thick BBQ sauce with a balance of smoky and sweet notes is ideal. A thin, watery sauce will simply run off the chicken and burn in the bottom of the dish. Look for brands known for their rich flavour, or better yet, consider making your own! A simple homemade sauce with ketchup, brown sugar, Worcestershire sauce, smoked paprika, and a touch of liquid smoke can be a game-changer.
• The Cheese: The glorious melted crown on top. A strong, sharp mature cheddar is the classic choice, providing a tangy flavour that cuts through the richness of the bacon and the sweetness of the BBQ sauce. However, feel free to experiment! A mix of cheddar and mozzarella gives you that wonderful flavour plus an epic “cheese pull.” Red Leicester adds a beautiful colour and a mellow, creamy taste. The most important tip is to grate your own cheese from a block. Pre-shredded cheeses are often coated in starches like potato starch or cellulose to prevent clumping, which can inhibit a smooth, perfect melt.
• The Seasoning Blend: This simple yet powerful mix is what transforms the chicken from bland to brilliant. The smoked paprika echoes the smokiness of the bacon and BBQ sauce, the garlic powder adds a deep, savoury base, and the salt and pepper are essential flavour enhancers. The cayenne pepper is your control knob for heat; add a little for a gentle warmth or a bit more if you like a spicy kick. You can, of course, omit it entirely if you prefer no heat.

Instructions

Follow these steps carefully for a foolproof, delicious result every time. The key is in the two-stage cooking process: baking first to cook the chicken and render the bacon, then grilling (broiling) to melt the cheese and char the sauce.

Step 1: Preheat and Prepare

First things first, preheat your oven to 200°C / 400°F. A properly preheated oven is crucial for even cooking. While the oven heats up, prepare your seasoning. In a small pot or bowl, combine the smoked paprika, garlic powder, salt, black pepper, and cayenne pepper (if using). Give it a good stir to ensure it’s evenly mixed.

Step 2: Season the Chicken

Pat your chicken breasts dry with a paper towel. This helps the seasoning adhere properly. Generously and evenly sprinkle the seasoning mix over all sides of each chicken breast. A key tip here is to sprinkle, don’t rub. If you rub the seasoning in, it can clump together and create a pasty texture. A light, even sprinkle from above ensures a perfect coating.

Step 3: Wrap with Bacon

Now for the fun part. Lay out three slices of streaky bacon on your chopping board, slightly overlapping them. Place a seasoned chicken breast at one end and tightly wrap the bacon around it. The goal is to cover as much of the chicken as possible. When you place the wrapped chicken into your large cast iron skillet or baking dish, make sure the loose ends of the bacon are tucked underneath the breast. This little trick uses the weight of the chicken to hold the bacon in place and prevent it from unravelling during baking. Repeat for all four breasts, leaving a little space between each one in the dish to allow hot air to circulate.

Step 4: The First Bake

Place the skillet or baking dish into the preheated oven and bake for 25 minutes. During this time, the magic happens: the chicken will cook through, and the fat from the bacon will render out, crisping up the bacon and infusing the chicken with incredible flavour and moisture. The internal temperature of the chicken should reach 74°C / 165°F. The most reliable way to check is with a meat thermometer inserted into the thickest part of the breast. If you don’t have one, you can slice into the thickest part; the juices should run clear, and the meat should be opaque and white all the way through.

Step 5: Sauce, Cheese, and Grill

Carefully remove the dish from the oven. Switch your oven’s setting from bake to grill (or broil) on a high heat. Now, generously spoon the BBQ sauce over the top of each bacon-wrapped breast. Don’t be shy! You want a thick, even layer covering the entire top surface.

Next, sprinkle the grated cheese generously over the BBQ sauce. The goal is a complete blanket of cheese that will melt into a gloriously gooey topping.

Step 6: The Final Melt

Place the dish back in the oven, this time under the hot grill. This final step will only take a few minutes, so watch it closely to prevent burning. You’re looking for the cheese to be completely melted, bubbly, and just beginning to turn golden brown in spots. The BBQ sauce underneath will thicken and caramelise slightly.

Step 7: Serve and Garnish

Once the cheese is perfectly melted, remove the dish from the oven. For a touch of freshness and colour, sprinkle over some finely diced chives. Let it rest for a minute or two before serving up hot. Enjoy the delicious results of your work!

Nutrition Facts

Please note that these values are an estimate and can vary significantly based on the specific brands of bacon, BBQ sauce, and cheese you use, as well as the exact size of your chicken breasts.

• Servings: 4
• Calories per serving (approximate): 650-750 kcal

This is a hearty, indulgent dish. The calories primarily come from the chicken breast (protein), the bacon fat, the sugar in the BBQ sauce, and the fat in the cheese.

Preparation Time

This recipe is fantastic for busy weeknights because the hands-on time is incredibly short.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes

How to Serve Hunter’s Chicken

You can serve this dish in many ways, from a classic pub-style meal to a lighter, more balanced dinner. Here are some of our favourite pairings:

• Classic Pub-Style Pairings
  • Chunky Chips (Fries): The undisputed king of pairings. Their crispy exterior and fluffy interior are perfect for soaking up any extra BBQ sauce from the pan.
  • Creamy Coleslaw: A tangy, creamy coleslaw provides a cool, crisp contrast that cuts through the richness of the chicken, bacon, and cheese.
  • Onion Rings: Double down on the pub grub theme with a side of crispy, battered onion rings.
  • Garden Peas or Mushy Peas: A simple side of sweet garden peas or traditional mushy peas adds a pop of colour and a touch of British authenticity.
• Lighter & Healthier Sides
  • A Crisp Green Salad: A simple salad with a light vinaigrette dressing can balance the meal beautifully. The acidity of the dressing helps to cleanse the palate.
  • Roasted Vegetables: Broccoli, green beans, or asparagus tossed in a little olive oil and roasted alongside the chicken make for a delicious and easy one-pan meal.
  • Corn on the Cob: Sweet, juicy corn on the cob is a fantastic, family-friendly side that complements the smoky BBQ flavours.
• Ultimate Comfort Food Companions
  • Creamy Mashed Potatoes: For a truly decadent meal, serve the Hunter’s Chicken over a bed of buttery, creamy mashed potatoes. The mash is perfect for catching all the delicious sauces.
  • Garlic Bread: Use slices of cheesy garlic bread to mop up every last bit of the sauce at the bottom of the dish.

Additional Tips for a Perfect Hunter’s Chicken

Here are five extra tips to ensure your Hunter’s Chicken is flawless every single time.

1. For Extra Crispy Bacon: If you are a true crispy bacon aficionado, you can give the bacon a head start. Briefly pan-fry the bacon slices for 1-2 minutes per side before wrapping them around the chicken. They won’t be fully cooked, but this initial rendering of the fat will guarantee an extra-crispy finish after baking.
2. Meal Prep Like a Pro: You can easily prepare this dish ahead of time. Season the chicken and wrap it in bacon, then store the wrapped breasts in an airtight container in the refrigerator for up to 24 hours. When you’re ready to eat, just pop them in the baking dish and follow the cooking instructions from Step 4.
3. Don’t Crowd the Pan: It can be tempting to squeeze the chicken breasts into a smaller dish, but this is a mistake. When crowded, the chicken will steam rather than bake, and the bacon will struggle to get crispy. Ensure there is at least an inch of space around each breast to allow the hot oven air to circulate effectively.
4. Mastering the Reheat: Leftover Hunter’s Chicken is fantastic, but microwaving can make the chicken rubbery and the bacon soggy. The best way to reheat it is in the oven or an air fryer at around 180°C / 350°F for 10-15 minutes, or until it’s piping hot. This will help re-crisp the bacon and melt the cheese beautifully.
5. Get Creative with Stuffing: For an even more decadent version, you can stuff the chicken breast before wrapping it. Carefully cut a pocket into the side of each chicken breast and stuff it with a slice of cheese, some sautéed mushrooms, or caramelized onions before you wrap it in bacon.

Frequently Asked Questions (FAQ)

1. How can I be absolutely sure my chicken is cooked through?
The safest and most accurate way is to use a digital meat thermometer. Chicken is safe to eat when its internal temperature reaches 74°C (165°F) at its thickest point. If you don’t have one, slice into the thickest part of the breast. There should be no pink meat, and the juices should run clear, not pink or reddish.

2. Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are a great alternative. They have a higher fat content, which makes them naturally juicier and more forgiving if slightly overcooked. You will need to adjust the cooking time, likely adding another 5-10 minutes to the initial bake, as thighs can take a little longer to cook through. Again, use a meat thermometer to confirm they’ve reached 74°C (165°F).

3. My bacon came out soggy, not crispy. What went wrong?
This is a common issue with a few possible causes. First, you may have used thick-cut back bacon instead of streaky bacon, which doesn’t have enough fat to render and crisp up. Second, your oven might not have been hot enough. Third, the pan might have been too crowded, causing the chicken to steam. Ensure you use streaky bacon, preheat your oven properly, and give the chicken space in the pan. You can also try the pre-frying tip mentioned above.

4. What’s the difference between Hunter’s Chicken and Chicken New Yorker?
These two dishes are extremely similar and the names are often used interchangeably on pub menus. They both typically feature a chicken breast wrapped in bacon, topped with BBQ sauce and melted cheese. The “Chicken New Yorker” name simply gives it an American-style branding, but the core dish is essentially the same beloved combination.

5. Can I cook this on an outdoor grill or BBQ?
Yes, and it’s delicious! To do this, set up your grill for indirect heat. Cook the bacon-wrapped chicken on the cooler side of the grill with the lid closed for about 20-25 minutes, turning occasionally, until the chicken is cooked through. Then, move the chicken to the direct heat side, brush it with BBQ sauce, top with cheese, and close the lid for a few minutes until the cheese is melted and bubbly. This method adds an extra layer of authentic smoky flavour.

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