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Classic chicken ciabatta

Classic chicken ciabatta

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A barbecue favourite, this chicken ciabatta will go down a treat. It can be hard to get the marinade just right, but this recipe does the trick.

Serves: 2
Skill level: Easy peasy

Ingredients

If you're re-using leftover marinade in another recipe, always boil the marinade juice/liquid for a few minutes to kill bacteria. Then you can use it tp spice up sous, gravies or as another barbecue basting sauce.

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2skinless 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 bird’s eye chillies (to taste), finely chopped and deseeded
1tbsp toasted sesame seeds
2tsp mixed turmeric and paprika
Splash of Worcestershire sauce
Sea salt and black pepper to taste
Rocket and basil to garnish

Method

For the marinade; mix half the chillies, ginger and garlic with three-quarters of the lime juice and vinegar plus half the oil. Add a pinch of turmeric/paprika, black pepper and sea salt.
For the sauce, use the rest of the chilli, garlic and ginger, half the toasted sesame seeds and brown sugar. Mix with the remaining lime juice into a paste, then slowly add the mango juice and chopped mango. Season with Worcestershire sauce.
Marinate the chicken and refrigerate for at least 1 hr, then remove and sprinkle remaining sesame seeds and sugar over chicken.
Slice sundried tomato in strips and cut ciabatta/ciabatinni lengthways. Coat the 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 the 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 and basil and add the top ciabatta.

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