Barbecue Chicken and Chorizo Bap with Ballymaloe Original Relish

  • Cooking Time: 25 minutes
  • Serves: 4
  • Allergens: mustard, wheat

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Description

Chorizo and chicken is a classic combination and for good reason; a mix of textures and tastes and chicken is great at soaking up the smoked paprika flavour of the chorizo. For a nice peppery taste add rocket to the bap or for a bit more crunch, iceberg or gem lettuce would do nicely too.

Ingredients

  • 2 chicken breasts
  • Salt & pepper
  • A little olive oil
  • 225g chorizo sausages
  • 4 handfuls of your favourite salad leaves and herbs (rocket, spinach, lamb’s leaf, gem lettuce, chives, parsley)
  • Ballymaloe Honey & Mustard Dressing
  • 4 soft white or wholemeal baps / buns
  • Ballymaloe Original Relish

Dietary Suitability

  • No Artificial Additives
  • Dairy Free

Method

  1. Heat the barbecue grill to medium-high. In a bowl toss the chicken breasts with salt and pepper and a little olive oil
  2. Place the chicken on the grill (if using skin-on chicken, place skin side down first). Grill the chicken, without turning, for 6 to 10 minutes. Flip and grill for a further 8-10 minutes or until completely cooked through
  3. Ensure to remove the casing from the chorizo before splitting it lengthways. In a non-stick frying pan cook the chorizo sausages on a gentle heat until lightly coloured and heated through, this will take a few minutes
  4. Toast the bun and gently toss the salad leaves in Ballymaloe Honey & Mustard Dressing
  5. To assemble, add the salad leaves to the bun, add in pieces of barbecue chorizo and some slices of chicken, and top with a spoonful or two of Ballymaloe Original Relish

  • Cooking Time: 25 minutes
  • Serves: 4
  • Allergens: mustard, wheat

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