CHICKEN BURGER with Crispy Skin, Slaw & Hot Sauce
The chicken burger is not a compromise. It is a choice.
Thigh over breast, always. The fat content in the thigh keeps the meat moist over direct heat and gives you something to work with when you want crispy skin. The skin is the point of this recipe. Rendered down until it crackles, it sits on top of the slaw and hot sauce and adds a texture that no amount of lettuce or tomato can replace. The slaw is sharp and acidic to cut through the richness of the chicken. The hot sauce is simple: fermented chilli, vinegar, and a little honey to round it out. You can use a good store-bought hot sauce if you prefer, but the homemade version takes ten minutes and is worth it. This is a BBQ recipe but it works equally well on a flat plate or cast iron over a campfire. The skin needs direct, consistent heat. Keep the lid off and stay close.
AT A GLANCE
Serves 4
Prep Time 25 minutes (plus 2 hours marinating)
Cook Time 18 to 22 minutes
Fire Setup Direct medium-high heat,
BBQ flat plate or cast iron Surface Temp 200 to 220 degrees C Target Internal 75 degrees C at the thickest point
Difficulty Easy
INGREDIENTS: THE CHICKEN
4 Skin-on, bone-out chicken thighs, butterflied flat
2 tbsp Buttermilk
1 tsp Smoked paprika
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Cayenne pepper
1 tsp Flaky sea salt
1/2 tsp Cracked black pepper
1 tbsp Neutral oil
INGREDIENTS: THE SLAW
1/4 Green cabbage, finely shredded
1/4 Red cabbage, finely shredded
1 Large carrot, julienned
3 tbsp Apple cider vinegar
1 tbsp Caster sugar
1 tsp Flaky sea salt
2 tbsp Whole egg mayonnaise
1 tbsp Dijon mustard
INGREDIENTS: HOT SAUCE
3 Long red chillies, roughly chopped
2 cloves Garlic
3 tbsp Apple cider vinegar
1 tbsp Honey
1/2 tsp Flaky sea salt
2 tbsp Water
INGREDIENTS: TO BUILD
Build Option 1:
The Slaw
4 Milk, Brioche or potato burger buns, split and toasted on the grill
4 tbsp Whole egg mayonnaise
Slaw (as above)
4 Dill pickles, sliced lengthways
Hot sauce to finish Build
Option 2:
The Classic American
4 Milk, Brioche or potato burger buns, split and toasted on the grill
4 tbsp Whole egg mayonnaise
Lettuce, torn
4 slices American cheese
4 Dill pickles, sliced lengthways
Hot sauce to finish
METHOD
01. BUTTERFLY THE THIGHS
Using your Classic Chef's Knife, butterfly each chicken thigh flat by opening it out and pressing it down firmly with your palm. The goal is an even thickness across the whole piece so it cooks at the same rate. Score the skin side lightly with three shallow cuts to help the fat render without the skin contracting.
Even thickness is the single most important factor in getting crispy skin without dry meat. Take your time here.
02. MARINATE THE CHICKEN
Combine the buttermilk, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper in a bowl. Add the butterflied thighs and turn to coat. Cover and refrigerate for a minimum of 2 hours, or overnight if time allows. Remove from the fridge 20 minutes before cooking to take the chill off.
The buttermilk tenderises the meat and helps the spice rub adhere. Do not skip the marinating time.
03. MAKE THE HOT SAUCE
Blend the chillies, garlic, apple cider vinegar, honey, salt, and water in a small blender or with a stick blender until smooth. Taste and adjust: more vinegar for sharpness, more honey for sweetness. Set aside. The sauce keeps in the fridge for up to two weeks.
For a smoother sauce, pass it through a fine sieve after blending. For more heat, leave the chilli seeds in.
04. MAKE THE SLAW
Using your Classic Chef's Knife, finely shred both cabbages and julienne the carrot. Combine the apple cider vinegar, sugar, and salt in a bowl and stir until dissolved. Add the cabbage and carrot and toss well. Leave to sit for 10 minutes, then drain off any excess liquid. Fold through the mayonnaise and Dijon mustard. Taste and adjust seasoning.
The acid-first method wilts the cabbage slightly and removes bitterness. Do not skip the resting and draining step.
05. COOK THE CHICKEN
Preheat your BBQ flat plate or cast iron pan to medium-high. Brush with neutral oil. Remove the chicken from the marinade and shake off the excess. Place skin side down and cook for 10 to 12 minutes without moving. The skin needs sustained contact with the hot surface to render and crisp. Flip and cook for a further 8 to 10 minutes until the internal temperature reaches 75 degrees C.
Resist the urge to move the chicken. If it sticks, it is not ready to flip. It will release cleanly when the skin is properly rendered.
06. REST AND SLICE Rest the cooked thighs for 3 minutes. Using your Classic Bunka, slice each thigh in half on the diagonal with a single clean cut. The flat profile of the Bunka gives you control through the skin without tearing it.
A diagonal cut increases the surface area of the meat and makes the burger easier to eat without the filling sliding out.
07. TOAST THE BUNS AND BUILD Toast the brioche buns cut-side down on the grill or flat plate for 60 seconds until golden. Spread the base with mayonnaise. Add a generous layer of slaw, then the chicken, skin side up. Lay the pickles over the top, spoon over the hot sauce, and close the bun. Serve immediately.
Build in this order: mayo on the base keeps the bun from going soggy. Slaw under the chicken keeps it in place.
SERVE WITH
Shoestring fries or thick-cut chips cooked in the cast iron alongside. Extra hot sauce on the side. Cold pale ale or a crisp lager. Keep the sides simple: this burger is already doing a lot of work.
THE RIGHT KNIFE
Two knives cover this cook. The Classic Chef's Knife handles the prep: butterflying the thighs, shredding the cabbage, and making the slaw. The Classic Bunka takes over at the board: its flat profile and acute tip give you a clean diagonal cut through the crispy skin without tearing. One knife for the prep. One knife for the finish.
