4 skinless chicken breasts
4 rashers bacon
4 burger buns, sliced in half
Lettuce, tomato and red onion, to serve
For the marinade
4 tbsp tomato ketchup
4 tbsp brown sauce
Splash chilli sauce
2 garlic cloves, crushed
2 tsp clear honey
First make the marinade by mixing everything together in a large bowl, then put a few spoonfuls aside.
Slice halfway into the thickest part of each breast and open it up like a book. Flatten down slightly with your hand, then put in the bowlful of marinade and massage the sauce into the chicken to coat. Cover and put into the fridge to marinade for as long as you can.
Once ready to cook, place the chicken on the centre part of the King of Fire cooking plate, where the temperature is about 200°C for about ten minutes until completely cooked through. Cook the bacon at the same time, until crisp and the onions until softened. Crisp the buns on the cooking plate.
To serve, assemble the burgers with lettuce, slices of tomato, onion and the reserved sauce on the side for dolloping on top.