serves
4
prep
25 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
25
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 4 chicken thigh fillets
- 4 crusty Vietnamese rolls
- Butter, for spreading
- 100 g (1 cup) grated tasty cheese
- cos lettuce leaves
- Kewpie mayo, for drizzling
Peri peri marinade
- 8 red bird’s eye chillies
- 2 char-grilled long red chillies, skinned
- 2 lemongrass stalks, white part only, chopped
- 5 garlic cloves, peeled
- small handful coriander leaves and stalks
- small handful flat-leaf parsley leaves and stalks
- 2-3 tbsp red wine vinegar
- 170 ml -250 ml (⅔ - 1 cup) olive oil
- 1 tbsp salt
Marinating time: overnight
You will need to begin this recipe 1 day ahead.
Instructions
- For the marinade, place all the ingredients in a blender and process until smooth. Transfer to a heavy-based frying pan and stir over low heat for 5 minutes or until heated through and the oil has started splitting. Remove from the heat and stand until completely cool.
- Place the chicken in a shallow container, add half the marinade, toss to coat, then cover and refrigerate overnight.
- Heat a heavy-based frying pan over medium heat. Cook the chicken for 4-5 minutes on both sides or until cooked through. Stand for 5-10 minutes, then thickly slice.
- To serve, preheat a grill to medium-high. Split the buns in half and place on a baking tray. Butter both sides, sprinkle with cheese and grill until the cheese is melted. Top with the lettuce, chicken, mayo and the remaining peri peri sauce for drizzling.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
