Chimichurri Chicken Sandwich

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Step 1.

Finely chop the parsley, oregano, mint, red chilli and red onion and mince the garlic.

Step 2.

Transfer to a mixing bowl and add the red wine vinegar, sugar and 6 tablespoons of olive oil. Season with salt and pepper and stir to combine.

Step 3.

Season the chicken thigh fillets with salt and pepper. Place them in a cold frying pan, skin-side down.

Step 4.

Heat the frying pan over medium heat and cook the chicken undisturbed for 5 mins, or until the skin is deep golden brown. Flip and cook for a further 4 mins or until cooked through then transfer to a plate to rest.

Step 5.

Heat your oven grill to high. Halve the ciabatta rolls and toast under the grill.

Step 6.

Peel the avocados and thinly slice them.

Step 7.

To assemble, place a heap of rocket on the base of each sandwich. Add half an avocado and 1 red pepper and top with 2 chicken thigh fillets. Generously spoon over some of the chimichurri then finish with the top of the ciabatta. Tuck in and enjoy!

15g Fresh Flat-Leaf Parsley
5g Fresh Oregano Leaves
5g Fresh Mint Leaves
1 Red Chilli
½ Small Red Onion
2 Garlic Cloves
2 Tbsp Red Wine Vinegar
1 Tsp Caster Sugar
8 Skin-On Chicken Thigh Fillets
4 Individual Ciabatta Loaves
2 Avocados
60g Rocket
4 Jarred Roasted Red Peppers