35 mins
Not Too Tricky
serves 4
About the recipe
Who doesn’t love a good chicken burger? These are perfect for summer eating, whether you’re firing up the barbecue or cooking indoors. Juicy, marinated chicken is piled into a bun with spiced yoghurt, chargrilled peppers and crisp lettuce, then served with grilled corn on the cob for an extra hit of seasonal veg. Get stuck in!
Ingredients
1 red pepper
4 corn on the cobs
¼ of a cucumber (100g)
white wine vinegar
2 baby gem lettuce
4 x 120g free-range chicken breasts
3 teaspoons chipotle chilli paste
olive oil
100g natural yoghurt
4 wholemeal burger buns
extra virgin olive oil
Method
- Place the pepper and corn directly onto the hob flame, or in a very hot pan for 15 minutes, turning occasionally with tongs, until blackened and blistered all over.
- Meanwhile, finely slice the cucumber and place in a bowl. Add a pinch of sea salt and black pepper and a splash of white wine vinegar, then toss together. Finely shred the lettuce and set aside.
- Remove the corn from the pan and set aside. Carefully transfer the pepper to a bowl and leave to cool for 10 minutes.
- Lay the chicken breasts on a large sheet of baking paper and season with salt and pepper. Rub with 2 teaspoons of the chipotle paste and 1 tablespoon of olive oil, until well coated.
- Ripple the remaining chipotle paste through the yoghurt and set aside.
- Cook the chicken in the hot pan for 5 minutes, turning halfway, until golden and cooked through. Transfer to a board to rest, then slice in half. Halve the buns and toast them in the pan.
- Remove the blackened skin and core from the pepper, then cut the flesh into strips. Drizzle with 1 tablespoon of extra virgin olive oil and a small pinch of salt and pepper.
- Layer up in the buns with a dollop of chipotle yoghurt, a handful of lettuce, pickled cucumber, chicken, peppers and more yoghurt. Pop the lid on top, then pat, squeeze and serve with the corn on the side.
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