This quick and simple BBQ Chicken Burger recipe uses succulent chicken thigh fillets (skin and bone removed) for optimum flavour and juiciness as well as a fast cooking time.
You can of course use chicken breast fillets if you prefer a slightly lower fat option, but they can easily dry out when BBQ’d, grilled or pan fried. Chicken thighs are more flavoursome and retain their moisture very well, even when filleted – this is mainly due to them having a bit more fat content which melts when cooked and creates more taste.
To take this recipe up a notch, the tomato and red onion chutney adds another level of sweet, sticky deliciousness that brings the chicken and bun together like a match made in heaven. It’s also a great way to use up those hundreds upon hundreds of cherry tomatoes if you’ve got plants in your garden and wondering what on earth you can do with them! Otherwise you can just use a jar of chutney or relish from the shop.
This recipe serves 2 people and takes just 20 minutes if you’re not cooking your own chutney. The chutney can take around 60 minutes to reduce down to a thick and sticky consistency, but is well worth the wait.
BBQ Chicken Burger – what you need:
2x chicken thigh fillets (double up if you’re feeling hungry or the thighs are on the small side). Skin and bone removed – ask your butcher or buy ready prepared from supermarket.
2x heaped teaspoons of The Food Beaver BBQ Seasoning.
Optional: 1x teaspoon of The Food Beaver Hot & Spicy Seasoning (optional for a bit of a kick).
2x large red onions – sliced.
As many cherry tomatoes as you like! 4 good handfuls should do. Leave whole.
3x heaped tablespoons brown sugar – Muscovado or Demerara works well.
2x tablespoons Balsamic vinegar.
2x brioche buns.
Optional: sliced Swiss cheese such as Emmental, Edam or Gouda.
Lettuce and sliced tomato.
Bowl to marinate the chicken.
Saucepan and lid for the chutney.
What to do:
1. If making your own chutney, add a drizzle of olive oil to the saucepan over medium heat, add the sliced onions and stir. Reduce to low heat and once the onions are soft add the brown sugar and balsamic vinegar. Stir well then add the cherry tomatoes. Leave to bubble away on low heat until thick and sticky, stirring occasionally to stop from burning.
2. Meanwhile, add the chicken thighs, BBQ/Hot & Spicy seasoning and olive oil to the bowl and mix – ensure the chicken is fully coated. Cover and leave in the fridge to marinate if you’re doing the chutney.
3. Once you’re ready or the chutney is nearly done, cook the chicken on medium-high heat on the BBQ, grill or pan for approx. 5 minutes each side, depending on the size of your chicken thighs. Always check the chicken is cooked through i.e. no pink bits. Add the sliced cheese on top of the chicken and toast the brioche buns (using the BBQ, grill or pan) for the final minute of cooking. Remove the chicken and buns and put to one side.
4. Build your burger…any way you like! We’ve gone for mayo, lettuce then sliced tomato on the bottom, followed by chicken with cheese and finally a generous spoon of delicious tomato and red onion chutney to top it all off. Yum.
Tasty food made simple.
We hope you like this BBQ Chicken Burger with Tomato and Red Onion Chutney recipe. As always, your feedback is most welcome so please comment below or get in touch via thefoodbeaver.com, Facebook, Twitter or Instagram.
The Food Beaver.