Portuguese chicken burger

INGREDIENTS

• 3 thyme sprigs, leaves roughly chopped
• 2 tsp smoked paprika (pimenton)
• 2 garlic cloves, crushed
• Zest and juice of 1 lemon
• 1 tbs olive oil
• 2 tsp dried chilli flakes
• 3 x 180g chicken breast fillets, cut horizontally into thin slices
• 4 slices tasty cheese
• 1/2 cup (140g) thick Greek-style yoghurt
• 1 garlic clove
• Juice of 1/2 lime
• 4 soft wholemeal rolls, split, toasted
• 4 oak lettuce leaves
• Baked parsnip chips, to serve

PIRI PIRI SAUCE

• 1/4 cup (60ml) rice malt syrup
• 4 long red chillies, finely chopped
• 1 tsp sweet paprika
• 1 tsp finely grated ginger
• 1 garlic clove, crushed

Instructions:

1. Combine thyme, paprika, garlic, lemon zest and juice, oil and 1 tsp chilli flakes in a bowl. Add chicken and turn to coat. Chill for 3 hours or overnight to marinate.
2. For the piri piri sauce, combine the rice malt syrup, chilli, paprika, ginger, garlic and 1/4 cup (60ml) water in a small saucepan over medium-low heat. Cook for 5 minutes or until thickened. Remove from heat and set aside to cool.
3. Heat a chargrill pan or frypan over medium-high heat. Season chicken with salt, then chargrill for 3-4 minutes each side until charred and cooked through. Place a slice of cheese over the 4 larger slices of chicken and allow to melt for 1 minute. Remove from pan and set aside.
4. Combine yoghurt, garlic, lime juice and remaining 1 tsp chilli flakes, in a bowl.
5. Spread yoghurt over roll bases and lids. Top with lettuce and chicken. Drizzle with piri piri sauce and serve with parsnip chips.