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Add 2 tbsp Reggae Reggae Tomato Ketchup sauce to the mayonnaise, mix well and refrigerate.
Add the rest of the sauce to a mixing bowl/ dish and add the chicken. Cover and refrigerate for 1 hour.
After 1 hour shake off the excess sauce and place the chicken on a greased barbecue, turning and basting throughout.
Once chicken is cooked thoroughly, approx 25 minutes, place on a board to rest.
Meanwhile slice the crusty rolls and top with the shredded lettuce and a dollop of the spicy mayonnaise.
Slice or tear the cooked chicken and place a generous portion on top of the lettuce & mayonnaise, replace the top and enjoy with a portion of French Fries.
Tip: Take care to remove excess sauce before adding the chicken to the grill or it will burn but remember to baste throughout to ensure a moist sticky chicken breast.