Chicken Burgers

with Saucy Piri-Piri!



  • Chicken marinade:
  • 2 tsp crushed garlic
  • 1 tsp crushed bayleaf
  • 1 TBLS paprika
  • ½ cup beer
  • ½ cup dry white wine
  • 100ml lemon juice
  • 2 TBLS olive oil
  • ½ cup Mrs Ball's Chilli Chutney
  • 6 large chicken breasts, flattened
  • Piri-piri sauce:
  • 4 TBLS olive oil
  • ½ cup finely chopped onions
  • 2 tsp garlic, crushed
  • 2 tsp chopped red chillies
  • 1 tsp ginger, crushed
  • ½ cup Mrs Ball's Chilli Chutney
  • 1 tsp paprika
  • 2 TBLS red wine vinegar
  • 1 tsp chopped fresh coriander
  • Salt & pepper
  • To serve:
  • Portuguese rolls
  • Tomato
  • Lettuce (or rocket)


1. Chicken Marinade: Mix all ingredients together and rub into the chicken, cover with the rest of the marinade and allow to marinate for 12 to 24 hours (the longer, the better). 2. Piri-piri sauce: Heat the oil in a pot and lightly fry the onions, garlic, chillies and ginger until softened. Add the rest of the ingredients and bring to the boil. Adjust the seasoning. Take off the heat and puree the sauce until smooth. (If you want a creamy sauce, then add a little sour cream to the sauce now and stir well.) 3. Cooking chicken: Make your braai as usual. When the coals are ready to cook, lift the chicken from the marinade, removing any leaves stuck to it. Reserve the marinade to baste the chicken while cooking. Braai chicken fillets until cooked. 4. Make your burgers with the Portuguese rolls, tomato and lettuce and top with chicken and piri-piri sauce. Serve with potato wedges or fries.