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Hickory-Smoked Loaded Barbecue Chicken Melts
easy
Dinner
American
Hickory-Smoked Loaded Barbecue Chicken Melts
10m
Vorbereitung
25m
Kochen
4
Portionen
810
Aufrufe
1 Fotos • Zum Anzeigen tippen
Transform standard poultry into a restaurant-quality feast with this flavor-packed sheet pan meal. By layering smoky proteins and sharp cheeses, you achieve a balanced, savory entrée that comes together with minimal effort.
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Zutaten
- ✓4 pieces boneless, skinless chicken breasts
- ✓6 strips thick-cut applewood smoked bacon
- ✓360 ml aged sharp cheddar cheese, freshly grated
- ✓180 ml robust molasses-based barbecue sauce
- ✓45 ml fresh chives, finely minced
- ✓1 teaspoon smoked paprika
- ✓0.5 teaspoon garlic powder
Anleitung
1
Preheat your oven to 191 °C (190 °C) and line a baking sheet with parchment paper for easy cleanup.
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Tipp:Bring your chicken to room temperature for 15 minutes before cooking for more uniform heat distribution.
2
In a small bowl, whisk together the barbecue sauce with the smoked paprika and garlic powder to deepen the flavor profile.
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Tipp:Using a molasses-based sauce provides a better glaze consistency than vinegar-heavy varieties.
3
Season chicken breasts lightly with salt and pepper, place on the tray, and brush with half of the prepared sauce mixture.
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Tipp:None
4
Bake for 18-22 minutes until the internal temperature reaches 71 °C.
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Tipp:None
5
Remove the tray, brush with remaining sauce, drape with cooked bacon strips, and generously top with cheddar cheese.
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Tipp:Avoid using pre-shredded bagged cheese; it contains anti-caking agents that prevent a smooth, velvety melt.
6
Return the chicken to the oven for an additional 3-5 minutes, or until the cheese is bubbling and slightly browned.
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Tipp:None
7
Garnish with fresh chives and serve immediately.
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Tipp:Serve alongside a crisp apple-cabbage slaw to cut through the richness of the bacon and cheese.
chicken
bbq
comfort food
weeknight dinner
bacon
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