This grilled chicken burger is a classic BBQ dinner at our house. The chicken is cooked on a small charcoal grill, ensuring it has the perfect char! The grilled pineapple and streaky bacon matches perfectly with the moist, tender chicken, giving it a sweet yet savoury taste.
4 organic, medium chicken breasts, 1 per burger
2 cups Peri Peri sauce
8 strips streaky bacon
8 rings of pineapple, about 1cm thick
4 burger buns
1 tbsp of mayonnaise, BBQ sauce or tomato sauce (per serving)
4 slices of cheese
2 medium tomatoes
1/3 cup of lettuce (per burger)
Method Marinate the four chicken breasts in the Peri Peri sauce for at least 2 hours.
Preheat the oven to 150˚C. Prepare your BBQ or smoker. We use the Kingsford Charcoal and a mini charcoal grill to get the best results. The aim with the chicken is to get moist, perfectly cooked chicken with a fantastic BBQ char on the outside. The key to achieving this, is to monitor the internal temperature of the chicken with a digital food thermometer. More on this below. Ensure an even distribution of glowing charcoals.
Place the chicken onto the hot rack and cook for about 5 - 7 minutes per side. Using a digital food thermometer (we use the Thermapen Mk 4), check the chicken’s internal temperature (IT). When it reaches 165˚F take the chicken off the grill. At this point the chicken should be moist in the center, safe to eat and have a great BBQ char on the outside. Grill the bacon and pineapple for a few minutes until a slight char develops. Remove from grill. Split the burger buns and toast for 3-4 minutes in the oven.
Slice the tomatoes and avocados, and prepare the rest of the ingredients. Once the burger buns are slightly brown, take them out of the oven. Dress your burger however you like! This is how we layered it:
Spread sauce on the both the top and bottom burger buns.
Place the chicken with a slice of cheese on top, so the cheese melts on top of the warm chicken.
Next, place the pineapple, avocado and tomato.
Now comes one of the most important parts. DO NOT forget to add the bacon, because everything tastes better with bacon.
Finally, place the lettuce on top, add the top bun and enjoy!
Seriously, this is good eating. I cannot emphasise the importance of the internal temperature of the chicken. To low = unsafe. Too high = a rubbery mess. Just right (165˚F) = a moist, tender chicken heaven. Happy Cooking!
BK Grilled Peri Peri Chicken with Pineapple and Bacon Burger.pdf