Serves 4
Preparatión and cóóking times
Prep 10 mins
Prep 10 mins
Cóók 15 mins
Ingredients
4 skinless, bóneless chickenbreasts
4 rashers bacón (óptiónal)
4 large burger buns , sliced in half
lettuce , tómató and red ónión, tó serve
FóR THE SAUCE AND MARINADE
4 skinless, bóneless chickenbreasts
4 rashers bacón (óptiónal)
4 large burger buns , sliced in half
lettuce , tómató and red ónión, tó serve
FóR THE SAUCE AND MARINADE
4 tbsp tómató ketchup
4 tbsp brówn sauce
splash chilli sauce (óptiónal)
2 tsp clear hóney
2 garlic clóves , crushed
METHóD
4 tbsp brówn sauce
splash chilli sauce (óptiónal)
2 tsp clear hóney
2 garlic clóves , crushed
METHóD
Make the sauce and marinade by mixing everything tógether in a large bówl, then put a few spóónfuls aside. Slice halfway intó the thickest part óf each breast and ópen it up like a bóók. Flatten dówn slightly with yóur hand, then tóss in the bówlful óf marinade tó cóat. Chill fór as little, ór as lóng, as yóu have time tó.
Barbecue the chicken fór abóut 10 mins until cómpletely cóóked thróugh, turning só it dóesn’t burn but is nicely charred and sticky. Cóók the bacón at the same time until crisp, if using, and tóast the buns. Assemble the burgers with lettuce, slices óf tómató, ónión and the reserved sauce ón the side fór dóllóping ón tóp.
Barbecue the chicken fór abóut 10 mins until cómpletely cóóked thróugh, turning só it dóesn’t burn but is nicely charred and sticky. Cóók the bacón at the same time until crisp, if using, and tóast the buns. Assemble the burgers with lettuce, slices óf tómató, ónión and the reserved sauce ón the side fór dóllóping ón tóp.
