Nick’s Pick | BBQ Chicken Thigh Burgers
with Roasted Pepper Mayo, Garlic Potatoes & Crunchy Slaw
Cooking time
30 minutes
Servings
2/4
Calories
1040 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Mayo burger wishes come true! Give the classic creamy condiment extra spark by adding roasted pepper, garlic and a sprinkle of vibrant seasonings. Smear it over warm gourmet potato-scallion buns so they’re ready to receive grilled chicken thighs, done to tenderness on the barbecue. Top each one with a sassy slaw of shredded cabbage and crunchy celery. When you pack potatoes, garlic and butter into foil on the grill, things really get heated!
We will send you:
- 4 Chicken thighs
- 450g Potatoes
- 150g Shredded cabbage
- 1 Garlic clove
- 2 Celery stalks
- 60ml Mayonnaise
- 30ml Apple cider vinegar
- 1 Roasted pepper
- 2 Gourmet potato-scallion buns
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Barley, Eggs, Milk, Sulphites, Wheat
You will need:
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
BBQ (or sheet pan and grill pan)
Aluminum foil
Total Fat
54 g
Saturated Fat
12 g
Sodium
1140 mg
Total Carb
96 g
Sugars
9 g
Protein
48 g
Fibre
9 g
Preparation
Prepare the potatoes
Heat the BBQ on high, making sure to oil the grill first (or preheat the oven to 450°F). Medium-dice the potatoes. Mince the garlic. Small-dice 2 tbsp butter (double for 4 portions). In a medium bowl, combine the potatoes, butter, ½ the garlic, ⅓ of the spices and S&P. Wrap in aluminum foil and fold the edges over to seal. Reserve the bowl.
Grill the potatoes
Reduce the BBQ heat to medium-high. Place the foil package on the upper BBQ grates (or in the oven on a sheet pan) and close the lid. Grill, turning and moving occasionally on the grates, 25 to 30 min., until tender. Remove from the BBQ (or oven) and let sit for 5 min. before unwrapping (be careful as the steam will escape as you open).
Grill the chicken
Meanwhile, pat the chicken* dry with paper towel; drizzle with oil and season with all but a pinch of the remaining spices and S&P. Add to the BBQ (or to a grill pan heated on medium-high, partially covered) and grill, 4 to 6 min. per side, until cooked through. Transfer to a plate and keep warm. Wipe out and reserve the grill pan, if using.
Make the slaw & roasted pepper mayo
Meanwhile, thinly slice the celery crosswise. Finely chop the roasted pepper. In the reserved bowl, combine the cabbage, celery, vinegar, a drizzle of oil and S&P. In a small bowl, combine the mayo, roasted pepper, and remaining garlic and spices.
Grill the buns
Add the buns, cut-sides down, to the BBQ (or to the reserved grill pan heated with a drizzle of oil on medium-high) and grill, 1 to 2 min., until golden brown.
Plate your dish
Divide the bun bottoms and potatoes between your plates. Top each bun bottom with the roasted pepper mayo, chicken, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
