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Chargrilled Piri Piri Chicken Ciabatta

Check out this Chicken and Mango Ciabatta as created by Mike Simmonds from GFresh Food at the Royal Agricultural University in Cirencester, Gloucestershire.

Method

  1. Slice the raw chicken fillets in half length ways and coat with Piri Piri Seasoning. Leave to marinate for at least one hour in the fridge.
  2. Prepare the dressing by peeling and dicing the mango, chop the coriander, zest and juice the lime.
  3. Mix all the ingredients with the mayonnaise. Adjust the seasoning as required.
  4. Wash and dry the little gem lettuce and leave the leaves whole.
  5. Place your char grill or heavy bottomed frying pan on a medium heat.
  6. Add a little rapeseed oil then carefully place the chicken into the pan.
  7. Cook for 3-4 minutes either side checking to make sure the chicken is cooked all the way through.
  8. Once the chicken is cooked keep warm then gently warm the ciabatta.
  9. Slice the warm ciabatta in half and assemble by adding a good dollop of the mayonnaise to the bottom.
  10. Add the warm Piri Piri chicken, little gem lettuce and a couple of slices of mango.
  11. Put the ciabatta roll top back on and serve straight away.