Juicy jerk chicken burgers, blending sweet and spicy flavours to create the ultimate summer lunch.
Served with homemade slaw.
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.