A recipe from the Good Food collection.
4 boneless, skinless chicken breasts
125 ml (4 fl oz/½ cup) lime juice
1 tablespoon sweet chilli sauce
4 bacon slices
4 hamburger buns, halved
4 lettuce leaves
1 large tomato, sliced
2 egg yolks
2 garlic cloves, crushed
1 tablespoon dijon mustard
1 tablespoon lemon juice
125 ml (4 fl oz/½ cup) olive oil
1. Place the chicken in a shallow non-metallic dish. Prick the chicken breasts with a skewer several times. Combine the lime juice and sweet chilli sauce in a bowl. Pour the mixture over the chicken, cover and refrigerate for several hours or overnight.
2. To make the mayonnaise, place the egg yolks, garlic, mustard and lemon juice in a food processor bowl or blender and process until smooth. With the motor running, add the oil in a thin, steady stream. Process until the mixture reaches a thick consistency. Refrigerate, covered, until required.
3. Preheat a barbecue grill or flatplate to high. Remove and discard the rind from the bacon, and cut the bacon in half crossways. Lightly grease the hot barbecue. Cook the chicken and bacon for 5 minutes, or until crisp. Cook the chicken for a further 5–10 minutes, or until well browned and cooked through, turning once.
4. Toast the hamburger buns until lightly browned. Arrange the lettuce, tomato, chicken and bacon on the bases. Top with the garlic mayonnaise and finish with the remaining bun top.