Buffalo chicken burgers & ranch slaw
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight chilling
- Easy
- Serves 4
Ingredients
- 8 boneless, skinless chicken thighs
- 100ml buffalo hot sauce
- 2 tsp sweet smoked paprika
- 3 tbsp maple syrup
- 1 tbsp white wine vinegar
- 1½ tsp garlic granules
- 30g butter, melted and cooled
- 4 slices monterey jack cheese, cut in half
- 4 brioche burger buns, split
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
Method
- 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.
