Description
Juicy butterflied chicken smothered in homemade BBQ sauce, wrapped in bacon and finished with a golden, bubbling Cheddar topping – made in the air fryer in under an hour.
Ingredients
Scale
- 4 skinless chicken breast fillets, each 150g (5½oz)
- 8 bacon medallions
- 120g (4¼oz) Cheddar cheese, grated
- 2 teaspoons mixed herbs
- Spray oil
For the barbecue sauce:
- 2 onions, finely chopped
- 2 teaspoons olive oil
- 250ml (9fl oz) tomato passata
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons honey
- 1 teaspoon chilli powder (optional)
Instructions
- Make the BBQ sauce. Heat the olive oil in a saucepan on the hob and fry the onions for 8 minutes until softened. Stir in the passata, balsamic vinegar, Worcestershire sauce, honey and chilli powder (if using). Simmer for 10 minutes until thickened, stirring occasionally. Set aside.
- Preheat the air fryer. Set both drawers to 180°C (350°F).
- Butterfly the chicken. Slice each chicken breast horizontally through the middle with a sharp knife, then open it out like a book. Spoon 2 teaspoons of the BBQ sauce into the middle of each breast, fold it back over, then wrap 2 bacon medallions around the opening of each breast as best you can to hold it together.
- Cook the chicken. Use 2 silicone liners, baking dishes that fit your drawers, or fashion 2 foil dishes with sides about 2cm (1 inch) high. Place 2 chicken breasts side by side in each liner or dish. Sit them in the air fryer drawers and cook for 17 minutes.
- Add the toppings. Spoon the remaining barbecue sauce over the chicken pieces, covering evenly. Scatter the grated Cheddar over the top of each breast and sprinkle with the mixed herbs. Spray with a little oil.
- Finish cooking. Increase the temperature in both drawers to 200°C (400°F) and cook for a further 8 minutes, until the cheese is golden and bubbling. Check the chicken is completely cooked through — the internal temperature should reach at least 75°C (167°F). Serve with your chosen sides.
Notes
You can use a shop-bought barbecue sauce to save time – just check the sugar content if you’re tracking calories or swips. The BBQ sauce can be made up to 3 days ahead and kept in the fridge. Leftovers reheat brilliantly in the air fryer at 180°C for 8–10 minutes. If you’re cooking for smaller appetites, a half portion with extra greens on the side works really well.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dinner
- Method: Air Fryer
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 477
- Sugar: 14
- Sodium: 3.5
- Fat: 18
- Saturated Fat: 7.9
- Carbohydrates: 16
- Fiber: 2.5
- Protein: 61