I read about these magnificent things on a Facebook group. Dragon Eggs are basically chicken thigh fillets (with the bone removed), wrapped around a cheese filled pepper or chilli. Then all held together with a tasty rasher or two of streaky bacon.
The quick method.
Take a chicken thigh and remove the bone. (The bigger the thigh the better.)
Then take two/three rashers of bacon and lay them out lined up.
Then select and prepare your chosen filling. I have a small sweet pepper bit you can use a chilli or strips of red pepper work well too.
Then slice your chosen cheese filling. I am using Red Leicester with infused chilli flavour.
Wrap the chicken thigh around the filling and the cheese. Then wrap the whole thing into a package with the bacon strips.
Place the 'Dragon Eggs' on an indirect heat, (about 30-45 mins) and make sure to check and brush them with BBQ glaze regularly to give them that glossy shine.
As the chicken cooks, the bacon will shrink and tighten the package into a pretty tasty looking egg shape.
I like to serve these sliced in half with good dollop of sweet chilli sauce. The best thing about these 'Dragon Eggs' is experimenting with different fillings, sauces and flavours.
Some variations to try out...
- Mozzarella with plum tomato
- Chilli with chilli cheese
- Cheddar & sweet pepper
Always a winner in our house and great for kids.
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