BBQ chicken burger with kimchi slaw
Bill Granger is back with another recipe for the barbecue and today shows us how to make his chicken burgers with an Asian-inspired slaw.
Ingredients
6 boned chicken thighs1 carrot, cut into thin matchsticks 5cm daikon (white radish), cut into thin matchsticks 1 Lebanese cucumber, or ½ regular cucumber, cut into thin matchsticks 150g kimchi, shredded 4 tbsp sour cream 1 tbsp Sriracha chilli sauce 6 white buns
For the marinade:
2 tbsp soy sauce2 tbsp apple juice1 tbsp toasted sesame oil2 cloves garlic, crushed2 spring onions, chopped1cm piece ginger, grated1 tbsp brown sugar1 tsp toasted sesame seeds
Method
Combine all the ingredients for the marinade in a bowl and toss in the chicken. Cover and chill in the fridge for an hour.
Place the carrot, radish an cucumber in a bowl and toss through the shredded kimchi. Set aside.
In a separate bowl, combine the sour cream and Sriracha chilli sauce.
Remove the chicken from the marinade and barbecue or grill over a high heat for 4 to minutes on each side, until cooked through.
Spread the base of the baps with the Sriracha-and-sour-cream mix, top with the chicken and then serve with the kimchi 'slaw.
Barbecued flatbreads with onion and feta