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Peri-peri Chicken Burgers

Ingredients

Scale

FOR THE BURGERS

  • 12 boneless chicken thighs (you can also use the breasts)
  • 6 sesame rolls
  • 2 ripe tomatoes cut into slices
  • 1 red onion cut into rings
  • Butter lettuce leaves

FOR THE MARINADE

  • 2–8 red birds eye chillis ***
  • Juice of a lemon
  • ½ cup red wine vinegar
  • ½ cup olive oil
  • 4 cloves of garlic
  • 1 large red pepper- coarsely chopped
  • 2 TBS paprika
  • 1 ½ TBS oregano
  • 2 tsp coarse salt
  • 1 tsp black pepper
  • ½– 1 tsp chilli flakes
  • 4 bay leaves

FOR THE PERINAISE

Instructions

Mix the ingredients for the Perinaise together and set it aside.

Place all the ingredients for the marinade, except the bay leaves, into a food processor or blender and puree into a paste. Place the marinade in a zip lock bag and add the bay leaves. Add the chicken and massage the marinade into the thighs. Marinade the chicken overnight. Remove the chicken from the refrigerator and bring it to room temperature before grilling.

Turn the grill to medium heat.

Grill the thighs for 8 minutes then turn them over and grill for another 8 minutes. Check the chicken is cooked through.

Add the buns to the grill & cook for 30 seconds to warm.

ASSEMBLY
Place the bun on the plate, top with lettuce, 2 chicken thighs, tomato and onion slices, and the bun. Serve alongside French fries and Perinaise.

SERVES 6

Notes

*** A birds eye chilli is a really spicy red chilli common in South Africa. Using 3 will give you a mild marinade and 8 will be extra extra hot. If you cannot find them you can use 4- 10 Thai /serrano chillis depending on how hot you like it

Find it online: https://melissamayo.com/recipe/peri-peri-chicken-burgers/