Ingredients
Scale
- 2 boneless, skinless chicken breasts, halved horizontally (to make 4 thinner steaks)
- 4 brioche rolls
- Coleslaw, to serve
- 4 slices cheese
- Chilli mayo, to serve (see note 1)
Marinade
- 1 tbsp sweet paprika
- 1 tsp sea salt flakes
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tbsp olive oil
Instructions
- Place the chicken in a medium bowl along with the marinade ingredients. Use your hands to coat.
- Heat a large heavy-based frying pan over medium heat and cook the chicken for 8–10 minutes. Turn once halfway through and add 1/4 cup (60 ml) of water to help loosen the crispy bits. Rest for 2–3 minutes before serving.
- Serve the brioche buns topped with coleslaw, cooked chicken, sliced cheese and chilli mayonnaise.
Notes
Note 1 – To make chilli mayo, mix together 1 part chilli oil, 2 parts whole-egg mayonnaise and a squeeze of lemon or lime juice.
MAKE AHEAD
Marinate the chicken and refrigerate for up to 3 days before cooking. Freeze for up to 2 months. Thaw completely in the fridge overnight before cooking.
LEFTOVERS
Refrigerate for up to 3 days. Microwave to reheat. Not suitable to freeze.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: burger
- Method: pan, assemble
- Cuisine: South African