Make the sauce and 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 toss in the bowlful of marinade to
coat. Chill for as little, or as long, as you
have time to.
Barbecue the chicken for about 10 mins
until completely cooked through, turning
so it doesn’t burn but is nicely charred
and sticky. Cook the bacon at the same
time until crisp, if using, and toast the
buns. Assemble the burgers with lettuce,
slices of tomato, onion and the reserved
sauce on the side for dolloping on top.