- 4 large, boneless and skinless chicken thighs
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 2 garlic cloves, finely grated or crushed
- 1 tsp smoked paprika
- pinch chilli flakes
- thumb-sized piece ginger, finely grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 brioche burger buns, halved, to serve
For the pickled cabbage
- 150ml cider vinegar
- 75g golden caster sugar
- ½ tsp coriander seeds
- 1 tsp ground turmeric
- ½ Chinese cabbage or pointed cabbage, shredded
For the relish
- ¼ cucumber, coarsely grated
- 3 tbsp mayonnaise
- 1 lime, zested and juiced
The same shape, but smaller than…
For the glaze
- 3 tbsp American mustard
- 2 tbsp sriracha
Flatten the chicken thighs out by lightly bashing them between two pieces of baking parchment with a rolling pin, then put in a sealable container with the garlic, paprika, chilli, ginger and a pinch of salt. Massage the mix into the meat, then chill until ready to cook for at least 1 hr or up to 24 hrs.
To pickle the cabbage, put the vinegar, sugar, coriander seeds and turmeric in a pan and bring to the boil to dissolve the sugar. Take off the heat and stir in the shredded cabbage, ensuring it’s completely immersed in the liquid. Cover and leave to cool.
For the relish, sprinkle the cucumber with a little salt and leave for 10 mins. Squeeze out the liquid, then stir the cucumber through the mayo and lime juice and set aside. For the glaze, mix the mustard and sriracha together in a separate bowl.
Heat a barbecue to medium or the grill to its highest setting. Barbecue or grill the chicken for 5 mins on one side, then flip and continue to cook, brushing with the glaze a few times until sticky, glossy and cooked through. Toast the buns, spoon some cabbage onto the base, place the chicken on top, then dollop a generous amount of the cooling cucumber relish over the chicken before closing the buns and serving.
Use up leftoversMix and leftover pickled cabbage with some coarsely grated carrots, sliced spring onions, minced garlic and ginger and some sriracha. Season with fish sauce (or salt, if you're veggie) and leave to pickle for 1 hr. Try our cheat's kimchi in a cheese toastie.