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Barbecued chicken in brioche buns


Serves: 8
timePrep time: 20 mins
timeTotal time:
Barbecued chicken in brioche buns
Photograph by Martin Poole

Barbecued chicken in brioche buns


Serves: 8
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
494Kcal
Fat
23gr
Saturates
9gr
Carbs
21gr
Sugars
7gr
Fibre
1gr
Protein
51gr
Salt
2.6gr

Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes
Sarah Randell

Sarah Randell

Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.

See more of Sarah Randell’s recipes

Ingredients

  • 8 skinless chicken breasts
  • 210g smoked pancetta slices
  • 1 romaine lettuce heart
  • 8 brioche burger buns
For the marinade
  • 2 garlic cloves, crushed
  • zest and juice of 1 lemon
  • 150ml buttermilk
  • 1 tsp Dijon mustard
  • 1 tsp smoked paprika
For the dressing
  • 150ml buttermilk
  • 3 tbsp mayonnaise
  • 6 tbsp grated Parmesan
  • 1 tsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 2 garlic cloves, peeled and chopped
  • 1 x 50g tin anchovy fillets in oil, drained
  • 1 tsp Dijon mustard
  • a handful of flat-leaf parsley leaves

Step by step

Get ahead
Marinate the chicken and make the dressing the day before; chill.
  1. First put two of the chicken breasts between two sheets of clingfilm and bash them with a rolling pin to flatten them out, they should end up about 50% bigger than their original size. Slice each flattened chicken breast in two widthways and put the chicken pieces in a bowl (or a large sealable freezer bag if fridge space is tight). Repeat, in batches, with the other chicken breasts.
  2. For the marinade, mix the ingredients together with a generous pinch of salt, then mix with the chicken; leave to marinate in the fridge for a couple of hours.
  3. For the dressing, whiz all the ingredients in a food processor or blender with a pinch of salt until smooth. Separate and tear the leaves of the romaine lettuce.
  4. Fire up the barbecue and, when the coals are smouldering, lift the chicken out of the marinade and barbecue it for 3-4 minutes on each side or until cooked through. Barbecue the pancetta slices for 1-2 minutes on each side. Split open the brioche buns and toast them on the barbecue.
  5. Drizzle the bottom half of each bun with a little of the dressing. Top with lettuce leaves, chicken, pancetta and more of the dressing. Add the brioche lids and eat with the new potato and green salads on the side.

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