Ingredients:

  • 4 red bell peppers, roughly chopped (approx. 600g / 21oz)
  • 4 red chillies, roughly chopped (adjust to taste - Serrano or Bird's Eye)
  • 4 cloves garlic, minced (approx. 12g)
  • 1 tbsp smoked paprika (15ml)
  • 1 tbsp dried oregano (15ml)
  • 1 tsp cayenne pepper (optional, for extra heat) (5ml)
  • 2 tbsp red wine vinegar (30ml)
  • Juice of 1 lemon (approx. 30ml)
  • 1/4 cup olive oil (60ml)
  • 1 tsp salt (5ml)
  • 1/2 tsp black pepper (2.5ml)
  • 4 boneless, skinless chicken breasts (approx. 600g / 21oz total weight), pounded to an even thickness of about 1/2 inch
  • 1 tbsp olive oil (15ml)
  • 4 brioche buns, split
  • 4 tbsp mayonnaise (60ml)
  • 4 large lettuce leaves (e.g., Romaine or Butter lettuce)
  • 1 large tomato, sliced (approx. 200g / 7oz)

Instructions:

  1. Make the Peri-Peri Marinade: Combine all marinade ingredients in a food processor and blend until smooth.
  2. Marinate the Chicken: Place chicken breasts in a ziplock bag or dish. Pour marinade over chicken, ensuring it's fully coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
  3. Prepare the Grill: Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates.
  4. Grill the Chicken: Remove chicken from the marinade, discarding the marinade. Grill for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
  5. Toast the Buns: Lightly toast the brioche buns on the grill or in a toaster.
  6. Assemble the Sandwiches: Spread mayonnaise on both halves of each bun. Layer with lettuce, sliced tomato, and grilled chicken. Serve immediately.