Chicken on grilled sourdough with smoky chutney

Prep time
Cook time

This melt-in-the-mouth grilled sarmie hits the spot!


  • 4 chicken thighs
  • 20ml olive oil
  • 15ml lemon juice
  • 5ml lemon zest
  • 15ml paprika
  • 10ml cayenne pepper
  • 15ml barbeque spice
  • 5ml dried mixed herbs
  • 2.5ml dried garlic flakes
  • 5ml salt
  • pepper
Tomato chutney:
  • 10ml olive oil
  • 1 onion chopped
  • 2 garlic cloves, finely chopped
  • 50g tomato paste
  • 15ml smoked paprika
  • 5ml cayenne pepper
  • 20ml sugar
  • 700g cherry tomatoes, halved
  • 120ml water
  • salt and pepper
  To serve:
  • 4 slices sourdough, grilled
  • 12 slices mature cheddar cheese


  • Mix all the ingredients for the marinade.
  • Rub the marinade over the chicken and allow the meat to sit in the marinade for at least 1 hour before cooking.
  • Barbeque the chicken thighs until they’re cooked through.
  • Put aside and allow to cool slightly.
  • Shred the chicken thighs, including the skin.
Tomato chutney:
  • Heat the olive oil in a pan. Add the onion and garlic and cook over a medium heat until slightly softened (about 5 minutes).
  • Add the tomato paste, spices, and sugar, and fry for a further 2 minutes until fragrant.
  • Add the tomatoes and toss through the rest of the ingredients. Fry the tomatoes until they start to soften.
  • Add the water and cook until the water has evaporated and you have a chutney-like consistency.
  • Season to taste.
  To assemble:
  • Top each grilled piece of sourdough with two spoons of tomato chutney.
  • Top with shredded chicken; then add 3 pieces of cheese.
  • Place under the grill to melt.