Classic Chicken Ciabatta

This is a long-time Barbi favourite. Seemingly easy but can be deceptively difficult to get perfect! A fruity, slightly exotic recipe that I created following a somewhat rambling tour around Tuscany – one too many Sangiovese’s and you’ve burnt the Ciabatta!

  • Serving Size2

    What you need

    • 2 skinless chicken breasts
    • 1 large Ciabatta
    • 15g sundried tomatoes
    • 1 Mango, coarsely chopped
    • 25ml mango juice
    • 10ml white wine vinegar
    • 25ml extra virgin olive oil
    • 1 lime, juiced
    • 25g grated ginger
    • 25g brown sugar
    • 4 garlic cloves, crushed
    • 1 or 2 birds eye chillies, finely chopped & deseeded
    • 1 tbsp toasted sesame seeds
    • 2 tsp mixed turmeric & paprika
    • Splash Worcestershire sauce
    • Sea salt & black pepper to taste
    • Rocket and basil to garnish

    What you do


    For the marinade; mix ½ chilies, ginger & garlic with ¾’s lime juice & vinegar plus ½ oil add pinch of turmeric/paprika, black pepper & sea salt.

    For the sauce; Use rest of chili, garlic & ginger, 1/2 toasted sesame seeds & brown sugar, mix with remaining lime juice into a paste, slowly add mango juice and chopped mango. Season with Worcestershire sauce

    Marinate chicken and refrigerate for at least 1 hour, remove and sprinkle remaining sesame seeds and sugar over chicken.

    Slice sundried tomato in strips and cut ciabatta/ciabatinni length ways, coat cut face of ciabatta/ciabatinni with olive oil.

    Coat chicken with sauce and sear both sides on hottest section of the BBQ, then remove to medium heat, basting with sauce. Turn occasionally.

    Oil grill bars, place ciabatta cut face down on medium heat to warm through.

    Top the chicken with sun dried tomatoes and return to hottest section. Also transfer ciabatta to hottest section and sear outside.

    Remove ciabatta, drizzle with oil, place chicken on top, add remaining sauce and sundried tomato, garnish with rocket & basil and add top ciabatta.