Calling this recipe a CLT is more accurate, because we’re using chicken as the protein. But a little paprika goes a long way towards recreating the smoky flavour of a good bacon, without the health concerns around processed meats.
Use a heavy rolling pin (or similar) to flatten the chicken thighs. You won’t get them as thin as bacon, but you can get them down to about half a centimetre.
Place them in a bowl with the olive oil, sea salt, pepper, and paprika. Use your hands to ensure the thighs are evenly coated.
Heat the grill, barbecue, or a griddle to a high heat, and cook the chicken for two minutes on each side or until cooked through. Place to one side to rest for a few minutes.
Meanwhile, mix all of your sauce ingredients together in a small bowl, or blitz in a bullet blender.
Arrange the avocado, one of the chicken thighs, lettuce, and tomato on your bun. Take the sauce to work in a small container and add just prior to serving, to avoid the bread getting soggy. The second chicken thigh can be stored in the fridge for tomorrow’s lunch.
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