Ingredients
3 thyme sprigs, leaves roughly chopped
2 tsp smoked paprika (pimenton)
2 garlic cloves, crushed
Zest and juice of 1 lemon
1 tbs olive oil
2 tsp dried chilli flakes
3 x 180g Lilydale Free Range Chicken Breast, cut horizontally into thin slices
4 slices tasty cheese
1/2 cup (140g) thick Greek-style yoghurt
1 garlic clove
Juice of 1/2 lime
4 soft wholemeal rolls, split, toasted
4 oak lettuce leaves
Baked parsnip chips, to serve
PIRI PIRI SAUCE
1/4 cup (60ml) rice malt syrup
4 long red chillies, finely chopped
1 tsp sweet paprika
1 tsp finely grated ginger
1 garlic clove, crushed
Directions
1
1. Combine thyme, paprika, garlic, lemon zest and juice, oil and 1 tsp chilli flakes in a bowl. Add chicken and turn to coat. Chill for 3 hours or overnight to marinate.
2
2. For the piri piri sauce, combine the rice malt syrup, chilli, paprika, ginger, garlic and 1/4 cup (60ml) water in a small saucepan over medium-low heat. Cook for 5 minutes or until thickened. Remove from heat and set aside to cool.
3
3. Heat a chargrill pan or frypan over medium-high heat. Season chicken with salt, then chargrill for 3-4 minutes each side until charred and cooked through. Place a slice of cheese over the 4 larger slices of chicken and allow to melt for 1 minute. Remove from pan and set aside.
4
4. Combine yoghurt, garlic, lime juice and remaining 1 tsp chilli flakes, in a bowl.
5
5. Spread yoghurt over roll bases and lids. Top with lettuce and chicken. Drizzle with piri piri sauce and serve with parsnip chips.