4 chicken fillets, skin removed
4 rashers streaky bacon (optional)
4 large burger buns
Lettuce, tomato and red onion, to serve
For the sauce and marinade:
4 tbsp tomato ketchup
4 tbsp brown sauce
Splash of chilli sauce
2 tsp clear honey
2 garlic cloves, crushed
Make the sauce and marinade by mixing everything together in a large bowl, then put a few spoonfuls aside. Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand, then toss into the bowl of marinade to coat. Chill for as little, or as long, as you have time to.
Barbecue the chicken over glowing hot coals for about 10 minutes, until completely cooked through, turning so that it doesn't burn but is nicely charred and sticky. Cook the bacon until crisp and toast the buns.
Assemble the burgers with some lettuce, slices of tomato, onion and the reserved sauce on top.
Source: BBC Good Food Magazine, August 2010 edition
Cut from the breast and boneless, but with the skin still on to preserve the flavour and moisture while cooking. Grill, fry, barbecue or stir-fry or...