Tropical Chicken Burger with Sweetcorn Salsa Recipe
Bright, fruity flavours add a tropical twist. The salsa also works as a standalone relish, or stirred through a mixed salad.
Serves 4 Total Time 25 mins, plus marinating time
- 4 chicken breasts
- 200g natural yoghurt
- zest of 1 lemon, juice of 1/2
- zest and juice of 1 lime
For the sweetcorn salsa
- 1 x 150g tin sweetcorn, drained
- 1 red chilli, finely chopped
- 6 spring onions, finely sliced
- 10g coriander, finely chopped
- zest of 1 lime
- 4 large baps, sliced open
- 4 slices of fresh pineapple
- 4 tbsp of mayonnaise(we used The Foraging Fox Coconut Chilli and Lime Mayo)
- 8 leaves of cosberg lettuce
- One at a time, place the chicken breasts onto a piece of baking paper, fold the paper over and bash with a rolling pin to flatten the chicken to about 1cm thick. Place the chicken pieces in a large mixing bowl, add the yoghurt, citrus zest and juice and mix to coat. Cover and leave to marinate in the fridge for at least 4 hrs, ideally overnight.
- When ready, prepare the barbecue for cooking, then make the salsa: simply mix all the ingredients in a bowl and season with salt and pepper.
- Once the barbecue flames have died down to hot embers, place the baps on the grill cut-side down to lightly toast, then set aside.
- Take the chicken and place on the grill. Cook for 4–5 mins each side until cooked through, then move to the edge to keep warm. Add the pineapple slices to the grill and cook for 1–2 mins each side, until golden.
- To assemble each burger, spread 1/2 tbsp of mayo on each half of the toasted bap. Place two lettuce leaves on the base, then slice a chicken breast in half and stack on top. Add a slice of pineapple, followed by some salsa and lastly the top of the bun.
And to drink…
This great-value premium rosé with delicate fruit flavours pairs perfectly with grilled chicken.
Hungry for more? Check out more delicious burger recipes here.