- Level
- easy
- Marinate Time
- 30 mins
- Prep Time
- 25 mins
- Cooking Time
- 12 mins
- Serves
- 4
Ingredients
- Chicken and Buns
- 8
- boneless, skinless chicken thighs or 4 boneless, skinless chicken breasts, halved horizontally (see note)
- 2 tsp
- sweet paprika
- 2 tsp
- brown sugar
- ½ tsp
- garlic powder
- ½ tsp
- salt
- ½ cup
- store-bought barbecue sauce, plus more for serving
- 125 ml
- 4
- sesame hamburger buns
- Coleslaw
- 2 cups
- green cabbage, thinly sliced
- 170 g
- 3 tbsp
- mayonnaise
- 45 ml
- 2 tbsp
- apple cider vinegar
- 30 ml
- 2 tsp
- Dijon mustard
- 10 ml
- 2 tsp
- maple syrup
- 10 ml
- 1 tsp
- celery seeds
- 1
- apple, cored and julienned
- 1
- small red onion, thinly sliced
Directions
- Step 1
- Chicken and Buns In a bowl, combine all of the ingredients except for the buns. Season with pepper. Cover and marinate in the refrigerator for 30 minutes.
- Step 2
- Preheat the grill, setting the burners to high. Oil the grate.
- Step 3
- Drain the chicken and reserve the marinade.
- Step 4
- Place the chicken on the grill. Using a pastry brush, cover the chicken with half of the reserved marinade. Close the lid of the barbecue. Grill the chicken for 4 to 5 minutes on each side or until cooked through, brushing with the remaining marinade halfway through cooking. Set aside on a plate. Grill the buns.
- Step 5
- On a work surface, thinly slice or coarsely chop the chicken. Keep warm.
- Step 6
- Coleslaw Meanwhile, in a large bowl, combine all of the ingredients. Season with salt and pepper.
- Step 7
- Cover the bun bottoms with barbecue sauce, to taste. Top with the chicken and coleslaw. Close with the bun tops.
Tips
Chicken thighs are ideal for burgers: their fattier flesh remains juicy and flavourful when grilled on the barbecue. They expertly absorb the barbecue sauce, which will caramelize on the grill for a delicious result.
