Barbecue Spiced Chicken Roll
ready in 12 h. 33 min.
Briefly fry the chilli, onion and garlic in hot oil until translucent. Stir in the spice mix and deglaze with the soy sauce, the vinegar and approx. 100 ml water. Stir in the sugar, half cover, and simmer over a low heat for around 5 minutes, stirring occasionally. Remove from the heat and leave to cool.
Put the chicken breasts in a flat container. Pour over the cooled sauce, cover and marinate in the refrigerator, ideally overnight.
The next day, drain the chicken. Put on the barbecue, close the lid and cook over a moderate heat for around 8 minutes.
Halve the rolls lengthways. Slice the chicken and fill the rolls with chicken and watercress.