There’s no reason you shouldn’t be well-fed in the woods. This fast and flavorful recipe for Buffalo Chicken and Blue Cheese Onion Bombs can be prepped at home and thrown on the fire after an exhausting day of outdoor fun.
2 medium white, yellow, or sweet onions
1 lb ground chicken breast
½ cup bread crumbs
1 large egg
¼ cup minced onion (taken from above onions)
¼ cup minced celery
1 Tbsp Litehouse Food’s Instantly Fresh Garlic
¼ cup hot pepper sauce (like Tabasco)
1 teaspoon salt
4 ounces Litehouse Blue Cheese Center Cut
4 ounces Litehouse Chunky Blue Cheese Dressing
Garnish: Celery ribs
1. Cut onions in half lengthwise from top to bottom (sprout to root). Slice off attached ends. Carefully peel apart onion layers and set aside approximately 16 of the best-shaped halves. Mince some of the leftover onion to get the ¼ cup required for the meatballs.
2. In a bowl, thoroughly mix together the ground chicken, bread crumbs, egg, minced onion, minced celery, garlic, hot sauce and salt. Form into eight meatballs.
3. Using your thumb, make an indention into the center of each. Place approximately 1 teaspoon of bleu cheese in the indention and then reform meat to enclose.
4. Wrap each meatball with two halves of onion layer. Halves don’t need to match perfectly, overlap if needed.
5. Wrap each meatball tightly in heavy-duty aluminum foil.
6. Cook over indirect heat (grill or campfire) at approximate temperature of 400 F degrees for approximately 30 minutes, flipping once.
Note: You can check temperature using the 4’s test – if you can hold your hand 4 inches from the flame and count to four seconds before having to yank it away, the temperature is approximately 400 F degrees. If you can count higher than 4, the fire needs to get hotter. To serve, unwrap each onion bomb from foil and drizzle with bleu cheese dressing.