Marinate chicken thighs in buffalo sauce before cooking on the barbecue for succulent, well-seasoned burgers. It’s delicious piled with cool ranch slaw
Prep:20 mins
Serves 4
8 boneless, skinless chicken thighs100ml buffalo hot sauce2 tsp sweet smoked paprika3 tbsp maple syrup1 tbsp white wine vinegar1½ tsp garlic granules30g butter, melted and cooled4 slices monterey jack cheese, cut in half4 brioche burger buns, split
STEP 1Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.STEP 2The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.STEP 3Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.
