Classic chicken ciabatta


  1. For the marinade; mix ½ chilies, ginger & garlic with ¾ of the lime juice & vinegar plus ½ the oil. Add pinch of turmeric/paprika, black pepper & sea salt.
  2. For the sauce; Mix the remaining chili, garlic & ginger, ½ the toasted sesame seeds & brown sugar with remaining lime juice into a paste. Slowly add mango juice and chopped mango, then season with Worcestershire sauce.
  3. Marinate chicken and chill for at least 1 hour, before sprinkling remaining sesame seeds and sugar over chicken.
  4. Slice sundried tomato in strips and cut ciabatta lengthways, coating the cut sides with olive oil.
  5. Coat chicken with sauce and sear both sides over the hottest section of your grill, then remove to medium heat, basting with sauce. Turn occasionally.
  6. Oil grill bars, placing ciabatta cut face down over medium heat to warm through.
  7. Top the chicken with sun dried tomatoes and return to hottest section. Also transfer ciabatta to hottest section and sear outside.
  8. Remove ciabatta, drizzle with oil, place chicken on top, add remaining sauce and tomato, garnish with rocket & basil and finish with ciabatta tops.

Recipe and photograph by Brian George,  creator of  Gastro Alfresco and National BBQ Week, now both in their 18th year!


A fruity, slightly exotic recipe, created following a tour of Tuscany


2 skinless chicken breasts
1 large Ciabatta
15g (1/2 oz) sundried tomatoes
1 Mango, coarsely chopped
25ml (1fl.oz) mango juice
2 tsp white wine vinegar
25ml (1fl.oz) extra virgin olive oil
1 lime, juiced
25g (1oz) grated ginger
25g (1oz) brown sugar
4 garlic cloves, crushed
1 or 2 birds eye chillies (to taste), finely chopped & deseeded
1 tbsp toasted sesame seeds
2 tsp mixed turmeric & paprika
Splash Worcestershire sauce
Sea salt & black pepper to taste
Rocket and basil to garnish


Time: 25 minutes, plus 1 hour chilling
Serves: 2
Nutrition: n/a