Jerk Chicken Burgers
Juicy jerk chicken burgers, blending sweet and spicy flavours to create the ultimate summer lunch.
Served with homemade slaw.
Shopping list
- 8 boneless chicken thighs
- 4 burger baps
- Little Gem lettuce
- 1 beef tomato
- 1 mango, stoned, peeled and sliced
- 2 tbsp jerk seasoning
- 4 tbsp coconut cream
- 2 spring onions, finely chopped
- 1 green chilli, deseeded and chopped
- 2 garlic cloves, crushed
- 1 tbsp fresh ginger, grated
- Juice of 1 lime
- 250g red cabbage
- 2 carrots, peeled and grated
- ½ red onion, finely sliced
- 100g natural yoghurt
- Juice of ½ lemon
- 2 tsp English mustard
- Meat temperature probe
Method
Blend the jerk seasoning, chilli, ginger, garlic, spring onions and coconut cream in a food processor. Once blended, add the lime juice.
Coat the chicken thighs in the jerk marinade and then roast in an oven that's been preheated to 180ºC for around 30 minutes until cooked through. The centre of the chicken needs to be around 77°C for safe eating — you can check this using one of our MEATER+ wireless temperature probes.
While the chicken cooks, combine the carrots, onion, cabbage and apple in a mixing bowl.
In a different bowl, combine the natural yoghurt, lemon juice and mustard. Then, mix the contents of the two bowls together.
Once the chicken is cooked, place them in the burger baps and then stack the lettuce, mango and tomatoes on top. Serve the burgers with the coleslaw.
Ingredients
Directions
Blend the jerk seasoning, chilli, ginger, garlic, spring onions and coconut cream in a food processor. Once blended, add the lime juice.
Coat the chicken thighs in the jerk marinade and then roast in an oven that's been preheated to 180ºC for around 30 minutes until cooked through. The centre of the chicken needs to be around 77°C for safe eating — you can check this using one of our MEATER+ wireless temperature probes.
While the chicken cooks, combine the carrots, onion, cabbage and apple in a mixing bowl.
In a different bowl, combine the natural yoghurt, lemon juice and mustard. Then, mix the contents of the two bowls together.
Once the chicken is cooked, place them in the burger baps and then stack the lettuce, mango and tomatoes on top. Serve the burgers with the coleslaw.