Ultimate Thai-Style Chicken Burger
This BBQ burger really packs a punch. Yes, it has more ingredients than your usual chicken burger, but this is definitely no ordinary chicken bun! This really does taste like a Thai holiday; with the balanced flavours, sweet, sour, salty, and spicy that we come to expect from the Land of Smiles. You can use fewer Thai chilies in our Asian slaw than us, especially if you’re feeding kids!
Ultimate Thai-Style Chicken Burger
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Method
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- 4 Skin-on, boneless, skin-on chicken thighs
- 4 Burger Buns of your choice, halved, spread with mayo
- 1 large tomato, sliced into 4
- 2 little gem lettuce, cut in half lengthways
- 6 spring onions, flattened with the back of your knife
- Small handful of coriander leaves
- Mayonnaise to serve
- Olive oil for brushing
Chicken Thigh Marinade
- 4-5 cloves of garlic
- 2 tbsp. coriander stalks, roughly chopped
- ½ tsp white peppercorns (use powdered if you don’t have them)
- 2 tbsp. Thai Fish Sauce
- ½ tsp Turmeric
- 2 tbsp. Olive Oil
For the Thai Slaw
- 40 g White Cabbage, finely shredded
- 60 g Fresh Beansprouts
- 30 g Carrot, finely shredded or julienne
- 1 clove of garlic
- 3 Thai or birds eye chillies (use 1 if you’d like it less spicy)
- 2 tbsp. roasted peanuts
- 1 tsp. golden caster sugar
- 1 lime, Juice, and zest
- 5-6 Thai Basil leaves, hand-torn into smaller pieces
Additional Equipment Needed
- Napoleon Grill Press (optional)
- Napoleon PRO Charcoal 22
- Pestle and mortar
- Add all the ingredients, aside from the fish sauce and oil, to a pestle and mortar. Pound for a few minutes until you get a smooth paste. Add the fish sauce to make it into a marinade. Pop the thighs into a zip lock bag or a bowl and massage in the marinade. When the chicken is fully coated, add the oil and massage through again. Allow to marinade for a minimum of 1hr or ideally overnight.
- Heat your Napoleon BBQ PRO Charcoal 22 to cook directly over medium to high heat. Using tongs, shake off any excess marinade and place the chicken thighs, skin side down, on the grills. Leave for at least 3-4 minutes before turning over. Flip over on the other side for another 3-4 minutes.
- Continue cooking until the thighs are lightly charred. The internal temperature of the meat should register at at least 75C with an instant real thermometer, ideally over 80C as we like to overcook thighs a little on the BBQ. Unlike breast meat, chicken thighs, legs, and wings get more tender the longer they cook.
- While your chicken is cooking, lightly flatten the spring onions with the back of a knife. Brush the onions and cut little gem lettuce with a little olive oil. Grill the lettuce and spring onion until lightly charred and set aside. Spread a little mayo on the burger buns and toast until on the cut side.
- To make the Thai slaw, using a pestle and mortar, pound together the garlic, chilies, and peanuts. Stir through the caster sugar, lime juice, and zest. Mix this with your prepared slaw vegetables.
- To bring the burger together, add more mayo to the base of the bun. Add some of the charred, spring onion and lettuce, then a slice of tomato. Add the grilled chicken then a few tablespoons of the slaw. You can serve it as is or with a handful of shoestring fries.
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Happy Grilling!
Grill the marinated chicken over direct heat
Get those char marks for best results
You can use the press to ensure everything stays flat
Prepare the slaw
Prep the buns
Assemble the bun with chicken, mayo, tomato, lettuce, green onion, and slaw
A good cider is the perfect pairing
Enjoy with friends and family
Sam and Shauna, also known as the ‘First Ladies of Cue’, are renowned BBQ chefs who combine traditional Southern US grill techniques with the best of British ingredients including some special Welsh twists, representing where they are based.
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Grill the marinated chicken over direct heat
Get those char marks for best results
You can use the press to ensure everything stays flat
Prepare the slaw
Prep the buns
Assemble the bun with chicken, mayo, tomato, lettuce, green onion, and slaw
A good cider is the perfect pairing
Enjoy with friends and family
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