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Chinese Fakeaway

Chicken Burgers with Chilli, Lime & Coriander

I love the flavours of this burger, they are so refreshing and go down a treat with a cold beer on a hot day. Finish them off with a little squeeze of lime juice to give them a zesty kick which goes perfectly with the chilli and coriander.

You can choose to serve the chicken on it’s own in with a salad if you aren’t a fan of burgers or don’t want the carbs the bun brings to the dish.

Ingredients

4 large chicken fillets
THE GLAZE or MOP
Good bunch of fresh coriander
1 lime 1 garlic clove
1 Red chilli
50ml water
50ml rapeseed oil
2 garlic cloves
THE CHICKEN RUB
1 tbsp garlic powder
1 tsp lemon pepper
1 tsp paprika
½ tsp salt (optional)
½ tsp hot or mild chilli powder
4 large floury baps or burger buns
2 large tomatoes
1 onion, cut in thin rings
Mayonnaise and ketchup to taste or see method 9 for lemon mayo method
Crispy iceberg lettuce to garnish

Instructions

1
Line your grill tray with tin foil and preheat your grill to high
2
Butterfly the chicken fillets by laying them down flat on a chopping board and cutting into the breast sideways but not all the way through.
3
Mix all the rub ingredients in a bowl then coat each chicken breast and set to one side. The longer you leave the rub on the better they will taste up, overnight is best but 4 hours will do. You can also follow the next steps immediately if you are stuck for time and they will still taste fantastic.
4
Place all the glaze/mop ingredients into a food processor and blend.
5
Place each chicken breast on the grill tray then, using a pastry brush or a spoon, spread a nice bit of the glaze/mop over the top of each breast. Place under the grill and grill for 3 minutes. Glaze again then grill for 2 minutes more
6
Turn each chicken breast over then glaze the top of each and frill for 3 minutes, glaze again and grill for 2 minutes more.
7
The chicken breasts should be cooked at this stage. There should be no pink meat inside and juices should run clear when a knife is inserted. If there is pink inside or the juices aren't clear turn, glaze and grill for 2 -3 minutes before checking again. Repeat this on the other side if they still aren't cooked.
8
Finish by squeezing half a lime over all four breasts.
9
Serve on a toasted bun with salad, fresh tomatoes and a lemon mayonnaise - 5tbsp of mayonnaise to 2 tsp of lemon or lime juice and small bunch of chopped parsley or chive.
    • Rebecca
    • 21st March 2017
    Reply

    have i missed something but what is the glaze/mop ingredients?

    1. You will see them at the top of the ingredients list below the chicken breasts with the heading GLAZE/MOP in caps Rebecca

    • Rebecca
    • 21st March 2017
    Reply

    apologies! being silly. i realise now thats a heading for ingredient list below.
    i will be trying this out on Sat night! thank you and loving the blog.

    • Valerie Callanan
    • 21st March 2017
    Reply

    Hi Liam,
    Any alternatives to Lemon pepper. Can this be purchased in local supermarket, not familiar with it.
    Thanks
    Valerie

    1. Use coarse ground black if you can’t get lemon pepper Valerie

    • oreillyanna
    • 24th March 2017
    Reply

    Tried these last night, preparation was a little fiddly but well worth the trouble. Will definitely cook again

    • Emmaclaire
    • 25th March 2017
    Reply

    Made these during the week, will def make again. Prepare in morning and and you have a really quick fake away in the evening!

    • Olivia
    • 22nd April 2017
    Reply

    These are yummie and well worth a little effort. Thanks liam another recipe to save!!

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