Honey Chilli Chicken Burger with Coriander Sauce
Honey Chilli Chicken Burger with Coriander Sauce

At a glance
Preparation time 20 mins
Cooking time 10 mins
Serves 4

4 x (150 g) small chicken breast fillets
2 tbs Jalna Low Fat Greek yoghurt
2 tbs Sriracha hot chilli sauce
1 tbs honey
1 clove garlic, crushed
1 lime, rind finely grated & juiced
Olive oil spray
4 wholegrain rolls, halved and toasted
1 baby butter lettuce, leaves separated and rinsed
2 tomatoes, thinly sliced

Coriander sauce
1/3 cup Jalna Low Fat Greek yoghurt
2 tbs chopped coriander
1 spring onion, finely chopped

  • Place the chicken fillets between two sheets of freezer wrap and pound with a rolling pin to flatten slightly.
  • Combine the Jalna Yoghurt, chilli sauce, honey, garlic and lime rind in a bowl. Add the chicken and coat well. (You can cover and refrigerate at this stage for a couple of hours or overnight if you like).
  • To make the sauce, combine the Jalna Yoghurt, coriander and spring onion in a bowl. Add 1-2 teaspoons lime juice and season with salt and pepper.
  • Preheat the barbecue grill or char-grill pan. Spray with oil spray. Cook the chicken for 2-3 minutes each side or until cooked through. Remove from heat.
  • Place the base of each roll on a serving plate. Top with lettuce, tomato and a piece of chicken. Spoon over the sauce and top with the remaining roll half. Serve.

Note: this is a great ‘do ahead’ recipe.  Prepare and marinate the chicken and make the sauce a day in advance. Cook and assemble just prior to eating. This recipe works using any of the natural Jalna yoghourt varieties.

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