Flame-grilled chicken breasts make for fancy, flavourful burgers. We share a few secrets.
- The uneven thickness of chicken breasts can make it hard to braai them to perfection. The solution? Gently pound or butterfly the breasts before you put them on the fire.
- Marinate the breasts for at least 30 minutes. A marinade made with plain yoghurt, buttermilk or amasi makes for succulent chicken.
- Clean your braai grid with a halved onion and smear it with a dash of cooking oil before braaiing your breasts.
- Braai the breasts for 8 – 10 minutes or until cooked through. At the same time, braai a few slices of pineapple and lightly toast the insides of the buttered buns.
- Build your burgers with the toasted buns, juicy chicken breasts, pineapple slices, mayo, lettuce and tomato. Seconds, anyone?
