This chicken BLT recipe is a Tom Kerridge one from his Outdoor Cooking recipe book that we saw in this month's Sainsbury's magazine. Everything about it appealed...the marinade for the chicken, the herby mustard mayo and the addition of avocado slices.
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The recipe isn't on Sainsbury's website, but I did find a video on YouTube of Tom making it (see Tips below).
This is most definitely a recipe that will be made again and again...we loved it! The marinade for the chicken is soooo good and the herby mustard mayo is absolutely delicious.
Tips
- You can make ahead by prepping to the end of step 3, up to 4 hours ahead.
- In the magazine, and I assume Tom's book, the recipe uses chicken thighs and streaky bacon. We used thighs and back bacon as we didn't have streaky bacon in the fridge. In the video, Tom makes his chicken BLT with chicken breasts and streaky bacon. Any variation will be delicious!
- The recipe is easily adapted if you’re cooking for less or more people. The first time we made it, it was to serve 3 as my youngest step son came for dinner.
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Ingredients
For the chicken and bacon (see Tips):
- 8 skinless boneless chicken thighs, or 4 skinless breasts (see Tips)
- 2 garlic cloves, finely chopped or thinly sliced
- 2 rosemary sprigs, leaves picked and finely chopped
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 8 rashers smoked back or streaky bacon (see Tips)
For the herby mustard mayo (see Tips):
- 4 tbsp mayonnaise
- 2 tbsp sour cream
- 5 tsp dried dill
- 3 dashes Worcester sauce
- 2 dashes hot sauce
- 2 tsp mild American mustard
- pinch of cayenne pepper
- salt and freshly ground black pepper
To assemble:
- 2 ripe avocados
- 4 brioche burger buns – shop bought or homemade
- 2 large tomatoes, sliced
- 2 little gem lettuces, leaves separated
Instructions
- (See Tips) Preheat your barbecue. Flatten the chicken thighs between 2 sheets of baking paper or cling film with a rolling pin, to a 1cm thickness. Discard the paper or cling film.
- Lay the chicken thighs in a shallow dish and add the garlic, rosemary and olive oil. Season with salt and freshly ground black pepper and rub the herby garlicky oil into the chicken. Set aside to marinate.
- For the herby mustard mayo, mix all the ingredients together in a bowl and season with salt and a little freshly ground black pepper. Set aside until you’re ready to assemble.
- Your barbecue will be ready to cook the chicken once the embers have cooled down a bit or been preheating for about 20 minutes if it’s a gas one. First, cut the burger buns in half and toast on the barbecue until lightly charred. Remove and set aside.
- Lay the chicken thighs on the barbecue and cook for 3 to 4 minutes on each side (depending on the heat of your barbecue – I use our Thermapen to ensure the chicken has reached 74C), until tender and cooked through. Add the bacon as you turn the chicken to be cooked on it’s other side. The rashers will take around 1 minute on each side to cook. Once cooked, remove the chicken and bacon from the barbecue and place on a clean tray to rest. Halve, peel, de-stone and slice the avocados.
- To assemble the burgers, spread some herby mayo on the bottom of each burger bun and add a couple of chicken thighs. Layer the tomato, bacon, avocado and lettuce on top. Spread another spoonful of mayo on the top half of each bun. Sandwich together and serve…absolutely delicious!!
Chicken BLT
Ingredients
For the chicken and bacon (see Notes):
- 8 skinless boneless chicken thighs or 4 skinless breasts (see Notes)
- 2 garlic cloves finely chopped or thinly sliced
- 2 rosemary sprigs leaves picked and finely chopped
- 2 tbsp olive oil
- salt and freshly ground black pepper
- 8 rashers smoked back or streaky bacon (see Notes)
For the herby mustard mayo (see Notes):
- 4 tbsp mayonnaise
- 2 tbsp sour cream
- 0.5 tsp dried dill
- 3 dashes Worcester sauce
- 2 dashes hot sauce
- 2 tsp mild American mustard
- pinch of cayenne pepper
- salt and freshly ground black pepper
To assemble:
- 2 ripe avocados
- 4 brioche burger buns – shop bought or homemade
- 2 large tomatoes sliced
- 2 little gem lettuces leaves separated
Instructions
- (See Notes) Preheat your barbecue. Flatten the chicken thighs between 2 sheets of baking paper or cling film with a rolling pin, to a 1cm thickness. Discard the paper or cling film.
- Lay the chicken thighs in a shallow dish and add the garlic, rosemary and olive oil. Season with salt and freshly ground black pepper and rub the herby garlicky oil into the chicken. Set aside to marinate.
- For the herby mustard mayo, mix all the ingredients together in a bowl and season with salt and a little freshly ground black pepper. Set aside until you’re ready to assemble.
- Your barbecue will be ready to cook the chicken once the embers have cooled down a bit or been preheating for about 20 minutes if it’s a gas one. First, cut the burger buns in half and toast on the barbecue until lightly charred. Remove and set aside.
- Lay the chicken thighs on the barbecue and cook for 3 to 4 minutes on each side (depending on the heat of your barbecue – I use our Thermapen to ensure the chicken has reached 74C), until tender and cooked through. Add the bacon as you turn the chicken to be cooked on it’s other side. The rashers will take around 1 minute on each side to cook. Once cooked, remove the chicken and bacon from the barbecue and place on a clean tray to rest. Halve, peel, de-stone and slice the avocados.
- To assemble the burgers, spread some herby mayo on the bottom of each burger bun and add a couple of chicken thighs. Layer the tomato, bacon, avocado and lettuce on top. Spread another spoonful of mayo on the top half of each bun. Sandwich together and serve…absolutely delicious!!
Notes
- You can make ahead by prepping to the end of step 3, up to 4 hours ahead.
- In the magazine, and I assume Tom's book, the recipe uses chicken thighs and streaky bacon. We used thighs and back bacon as we didn't have streaky bacon in the fridge. In the video, Tom makes his chicken BLT with chicken breasts and streaky bacon. Any variation will be delicious!
- The recipe is easily adapted if you’re cooking for less or more people. The first time we made it, it was to serve 3 as my youngest step son came for dinner.
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