Barbecue Chicken and Chorizo Bap with Ballymaloe Original Relish
- Cooking Time: 25 minutes
- Serves: 4
- Allergens: mustard, wheat
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
- Heat the barbecue grill to medium-high. In a bowl toss the chicken breasts with salt and pepper and a little olive oil
- 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
- 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
- Toast the bun and gently toss the salad leaves in Ballymaloe Honey & Mustard Dressing
- 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
