Grilled Chicken Burger
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Ingredients
The Burgers
- 4 boneless, skinless RSPCA Assured chicken thighs
- 60 ml olive oil (plus extra for brushing)
- 60 ml finely chopped red onion
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Burger buns
- Lettuce, tomato, and onion slices (for garnish)
The salsa verde
- 20g fresh coriander leaves
- 10g fresh parsley leaves
- 2 cloves garlic
- 1 jalapeño pepper, seeds and ribs removed (adjust to taste)
- 2 tablespoons lime juice
- 60 ml olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Method
The Chicken Burgers
- In a mixing bowl, combine olive oil, red onion, minced garlic, Worcestershire sauce, smoked paprika, salt, and black pepper and stir thoroughly to create the marinade.
- Place the chicken thighs into the marinade, ensuring they're evenly coated and let them marinate for a minimum of 30 minutes, ideally overnight if you have time.
- Preheat your BBQ and grill the chicken thighs for 5 to 6 minutes on each side. You can add an extra flavour by brushing the thighs with more BBQ sauce whilst grilling.
- Once cooked through, remove from the grill and let sit for a few minutes.
- Assemble your burgers by placing the grilled chicken thighs onto the burger buns.
- Layer on the lettuce, tomato slices, and onion slices.
- Add a generous dollop of salsa verde.
- Serve your BBQ chicken thigh burgers whilst still warm, savouring every bite!
The salsa verde
- In a food processor, the coriander, parsley, garlic, jalapeño pepper, lime juice, olive oil, salt, and black pepper until smooth.