Grilled chicken-thigh burgers with tahini and chilli relish

all details

The sugar ensures a lovely caramelised result on the chicken and the marinade and sauce gives it punch.

Grilled chicken thigh burger with tahini and chilli relish.
Photo: Marina Oliphant

Ingredients

  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp turmeric
  • 2 tsp caster sugar
  • 3 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 tsp grated ginger
  • 4 large skinless boned chicken thighs
  • 4 wholemeal buns, split
  • chilli relish and tahini sauce
  • 1 head butter lettuce, leaves separated
  • large handful fresh coriander leaves
  • red onion, thinly sliced
  • cucumber ribbons

Method

Place cumin, paprika, turmeric, caster sugar, olive oil, garlic and ginger in a large bowl and whisk to combine. Place chicken thighs in marinade and toss until coated. Place in fridge to marinate for at least 1 hour.

Preheat barbecue to hot. Scrape excess marinade from chicken and barbecue chicken for 7-8 minutes on each side or until cooked right through.

Meanwhile, toast buns, cut side down, on barbecue for about 1 minute.

To serve, place bun bottoms on serving plates. Top each with chilli relish (or serve it in a separate bowl), then add lettuce, coriander, onion and cucumber. Finish with a chicken thigh. Drizzle over a little tahini (or serve in a separate bowl), and top with bun tops. Serve immediately.

This recipe is inspired by the burgers from an Israeli takeaway bar I love.

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  • Main Ingredients - Chicken
  • Course - Dinner, Lunch
  • Occasion - Family meals

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