For the slaw

  • 1 pointed spring cabbage, finely sliced
  • 1 small red onion, thinly sliced
  • 2 celery sticks, finely chopped
  • 50g mayonnaise
  • 50g soured cream
  • 1 tbsp white wine vinegar
  • ¼ bunch of chives, finely sliced


  • STEP 1

    Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.

  • STEP 2

    The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.

  • STEP 3

    Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.

Recipe from Good Food magazine, July 2021

Goes well with


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