Asian Chicken Burgers

6 skinless, boneless chicken breasts

Vegetable oil for brushing

Salt and pepper to taste

6 mini crusty baguette loafs

2 cups mescaline greens


2 lemon grass stalks

3 fresh green chillies, seeded and chopped

3 green onions chopped

½ teaspoon cumin

½ teaspoon ground turmeric

1 teaspoon ground coriander

Zest of one lime

3 tablespoons fresh limejuice

2 teaspoons grated fresh ginger

1 tablespoon fish sauce

2 teaspoons sugar


Asian Chicken Burgers

1. Vegetable oil for brushing

2. Remove and discard the tough outer skin from the lemon grass stalks and roughly chop.

3. Using a food processor, mix all the marinade ingredients and process until smooth.

4. Place the chicken in a large plastic sealable bag.

5. Pour the marinade over the chicken. Ensure that the chicken in evenly coated.

6. Place the bag in the refrigerator for 1 hour.

7. Preheat the barbeque to medium high (375°F/190°C).

8. Oil the grill to prevent sticking.

9. Remove the chicken from the marinade and wipe off excess moisture. Place the chicken on a tray, drizzle with vegetable oil and season with salt and pepper.

10. Place chicken on the grill and cook for 3-4 minutes per side with the lid of the barbeque open. Chicken is cooked when the flesh is opaque and the juices run clear.

11. Serve on a toasted baguette with mescaline greens and spicy mango salsa.


See more: Grill, Caribbean, Poultry, Main, Quick and Easy, Summer

comments powered by Disqus