Preparation time:
1 hour 30 minutes
Cooking time:
10 minutes
Serves:
2 people
Ingredients
2 skinless chicken breasts
1 large Ciabatta
15g sundried tomatoes
1 Mango, coarsely chopped
25ml mango juice
10ml white wine vinegar
25ml extra virgin olive oil
1 lime, juiced
25g grated ginger
25g brown sugar
4 garlic cloves, crushed
1 or 2 birds eye chillies (to taste), finely chopped & deseeded
1 tbsp toasted sesame seeds
2 tsp mixed turmeric & paprika
Splash Worcestershire sauce
Sea salt & black pepper to taste
Rocket and basil to garnish
Method
For the marinade; mix ½ chilies, ginger & garlic with ¾ lime juice & vinegar plus ½ oil add pinch of turmeric/paprika, black pepper & sea salt.
For the sauce; Use rest of chili, garlic & ginger, 1/2 toasted sesame seeds & brown sugar, mix with remaining lime juice into a paste, slowly add mango juice and chopped mango. Season with Worcestershire sauce.
Marinate chicken and refrigerate for at least 1 hour, remove and sprinkle remaining sesame seeds and sugar over chicken.
Slice sundried tomato in strips and cut ciabatta/ciabatinni length ways, coat cut face of ciabatta/ciabatinni with olive oil.
Coat chicken with sauce and sear both sides on hottest section of grill, then remove to medium heat, basting with sauce. Turn occasionally.
Oil grill bars, place ciabatta cut face down on medium heat to warm through.
Top the chicken with sun dried tomatoes and return to hottest section. Also transfer ciabatta to hottest section and sear outside.
Remove ciabatta, drizzle with oil, place chicken on top, add remaining sauce and sundried tomato, garnish with rocket & basil and add top ciabatta. Credit
From Brian George - President of The National BBQ Association www.nationalbbq.co.uk.
