Barbecue Chicken & Chorizo Bap with Ballymaloe Original Relish

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

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Description

Chicken and chorizo is a classic combination and for good reason: the smoky paprika flavour of the chorizo is eagerly soaked up by the chicken, creating a match made in heaven. For a peppery pick-me-up add rocket to the bap or, for a little more crunch, some iceberg or gem lettuce.

Ingredients

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

Dietary Suitability

Method

  1. Heat a barbecue grill to medium-high. In a bowl, toss the chicken breasts with salt, 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 6-10 minutes. Flip and grill for a further 8-10 minutes or until completely cooked through.
  3. 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 your bun / bap and gently toss the salad leaves in Ballymaloe Honey & Mustard Dressing.
  5. To assemble: add the salad leaves to the bun, top with your chorizo and chicken and dollop a generous spoonful (or two) of Ballymaloe Original Relish on top.

  • Cooking Time: 25 minutes
  • Serves: 4
  • Skill: Easy
  • Allergens: Mustard, wheat

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