May 2023 saw another UKBBQWEEK swing into action with plenty of great themes along the way including a cook fit for a King. Saturday 6th May saw King Charles III, crowned at the Coronation. We thought it was only right to honour the occasion with our own Coronation chicken sandwich. Something we’ve been planning for a while. This dish was one of the easiest cooks and possibly one of the favourites of the week.

Our Indian inspired rubs are perfect for that Coronation style vibe. So how we decided to layer up the ciabatta. From the bottom up. Ciabatta spread with Chennai Masala Mayo, rocket, Chennai chicken, pickled cucumber, Spiced Pineapple & Nigella Seed Chutney, crispy fried onions, topped with ciabatta spread with more of the mayo.

Pickled Cucumber – cucumber sliced them left to pickle in distilled vinegar, dill tips, a pinch of sugar, salt and Chennai Masala Rub.

Chennai Masala Mayo – 3 large tablespoons of mayo mixed with 1 level tablespoon of Chennai Masala Rub, squeeze of lime.

Crispy Onions – Sliced onion, dusted in flour, then deep fried and sprinkled with salt. These can be done a little in advance. They don’t need to be hot in the sandwich. We deep fried our for a few minutes until golden brow about half an hour before we needed them.

Chennai Chicken – 5 skinless boneless chicken thighs, 1 heaped tablespoon of Chennai Masala BBQ Rub, 1 large tablespoon of Greek yoghurt. Leave to marinade in the fridge for a few hours or overnight if possible.

Method

I’m going to keep things simple. You know what you’re doing. Cook the chicken on the barbecue. We used the Kamado Joe. For the last couple of minutes, I sliced a shop bought ciabatta in two and heated through with the Kamado lid down. Essentially baking them for 5 minutes to heat through.

Once the chicken was cooked through, I spread the bottom half of the ciabatta generously with the Chennai Masala mayo, topped with rocket. The chicken was then added and topped with the pickled cucumber. On with our Spiced Pineapple & Nigella Chutney, followed by the crispy onions. Finally topped with the other half of the ciabatta which was also slathered with the mayo. This was so good and one of our highlights of UK BBQ Week! Enjoyed with a glass of fizz. Long live the King!