BBQ Chicken Sandwich with Mustard Mayo

Serves 4


450–500g Bird & Barrow Free Range Chicken Thighs

Good quality tangy BBQ sauce, plus extra for basting

¼ cup olive oil

Mustard Mayo

¾ cup good quality mayonnaise

1 heaped tsp wholegrain mustard

Small handful fresh parsley,  roughly chopped

1 garlic clove, finely diced

Sea salt and cracked black pepper

To serve: Brioche buns (lightly toasted), lettuce leaves or greens, sliced pickles


  1. Place the chicken in bowl. Pour over the bbq sauce and olive oil. Mix well until the chicken is thoroughly coated.
  2. Place in the fridge to marinate for at least an hour and up to 24 hours.
  3. Cook the chicken on a hot bbq until browned and cooked through. Baste with some extra bbq sauce once during the cooking process.
  4. Mix together the mayonnaise, mustard and garlic. Taste and season as desired.
  5. Butter the brioche buns. Spread one side with the mustard mayo and top the other side with lettuce. Place the chicken on top and finish with a few pickle slices.