Grilled Chicken ‘Sandwich’
Introduction
Serves: 4
Ingredients
4 skinned and boned chicken thighs
1½ Tbsp olive oil
1 Tbsp creamy Dijon mustard
1 Tbsp ground coriander seeds
Freshly ground black pepper
Flaky sea salt
Sprigs of thyme or tarragon
2 Tbsp tahini paste
½ cup plain yoghurt
¼ tsp ground cumin
Chilli sauce (choose your favourite)
1-2 Tbsp lemon juice
Flaky sea salt
4 baps or buns
Lettuce leaves
Canned beetroot, drained
4 char-grilled chicken thighs, sliced
Pickles (I used sliced gherkins)
¼ cup chopped or snipped herbs (parsley, chives, tarragon, basil)
Method
1 Trim chicken thighs removing as much fat as possible. Mix oil, mustard, ground coriander, herb sprigs, a few pinches of salt and a little pepper in a shallow dish. Add chicken thighs and turn them in the mixture until evenly covered. Cover and leave at room temperature for 30 minutes, or refrigerate for up to 24 hours (bring to room temperature before barbecuing).
2 Cook chicken thighs on a preheated barbecue grill until golden and just cooked through in the thickest part. Transfer to a plate and sprinkle with sea salt.
3 Mix tahini, yoghurt, cumin, 1 teaspoon of chilli sauce and 1 tablespoon of lemon juice together in a small bowl. Add a few pinches of salt, taste and add more lemon juice or salt to taste. If the sauce is too thick to flow, thin with a little water.
4 Cut baps or buns in half. If preferred, toast lightly. Spread bap or bun bases with a little sauce then layer up with lettuce, more sauce, chilli sauce, beetroot, chicken, pickles and herbs. Sprinke with a little salt, put bap or bun lids in place and serve.
