Monday, 27 November 2017
Recipe: Cheeky Peri Peri Chicken Burgers
There is a certain high street chicken chain I have been to twice and actively disliked on both occasions I have decided I can do way better at home. So here is my super easy, super delicious recipe for weeknight peri peri chicken burgers (made in collaboration with Mahi Fine Foods who make the perfect peri peri for the job) where you’ll get super juicy chicken every single time. Grab and beer and throw a handful of fries on each plate (this is how I get them perfect at home every single time), and I promise you you’ll never hanker after food that comes with a little flag in it ever again (and did I mention that my way is much cheaper, too?)
This is the first of a two part collaboration I’m doing with Mahi Fine Foods on some weeknight burger/ sandwich type recipes. I’ve got a few of their sauces stashed in my fridge at the moment, and while I’m not posting a recipe using it I must give a shout out to their Chicken Tikka Marinade which makes for a great last minute curry supper. This is coming from someone who usually turns their nose up at jar/ packet food!
Anyway, so the secret to getting super juicy, super succulent chicken burgers is to sandwich a skinless boneless chicken thigh between each bun. The thigh meat is naturally juicer and harder to dry out when you;re cooking. They’re also the right sort of size for a burger too, just buy better quality chicken than you usually get as cheaper thighs in packs in the supermarket tend to be very tiny, so less suitable for burgers. Also, they don’t fall apart at all while you’re eating!
You can grill the chicken, but for maximum juiciness I like to griddle them – you’ll get an incredible flavour if you throw them onto the barbecue during the summer. You may have a pan you already use for steaks, but if not I’ve got another piece of kitchen equipment you should invest in by way of my ongoing love affair with the Le Creuset toughened non-stick pieces they keep on sending me (more about them in my Roast Mexican Chicken with Pumpkin & Pesto recipe post). While it goes in the oven, this ribbed grill has a heat spot at the bottom so it can be used on the hob and is perfect for doing barbecue dishes like this one out of season.
The measurements below will make two burgers, but it is easily scaled up to serve a family/ group of four or six people. You can of course serve them with your favourite condiments (I like them with a good bit of kosher pickles stuffed in) and if you don’t have Kewpie mayo you can of course use regular to make the burger sauce, though I do think it is worth seeking out and keeping in the fridge.
These ‘cheeky’ peri peri chicken burgers are a fun weeknight treat and much healthier than anything you can eat in a restaurant!
- 2 Large Skinless Boneless Chicken Thighs
- 2 tbsp Mahi Fine Foods Garlic Peri Peri Marinade
- 2 tbsp Kewpie Mayonnaise
- 1 tbsp Mahi Fine Foods Medium Peri Peri Sauce
- 2 Ciabatta Rolls
- Gem Lettuce
- Sliced Tomato
- Marinate the chicken thighs in the marinade. It is preferable to do this a couple of hours in advance, but you’ll still have super tasty burgers if you don’t have time for this.
- Combine the mayonnaise and the peri peri sauce to make a burger sauce.
- Slice the ciabatta rolls in half then cook them as per the packet instructions until they’re lightly toasted.
- Heat the griddle and sear the chicken for a few minutes on each side until the chicken is cooked through.
- To assemble the burgers, spread burger sauce on the bottom half of the rolls, followed by the lettuce, then the chicken, then the tomato, and enjoy right away.
So, a little crib sheet at the end of this post. Show notes if you will, for my fellow podcast addicts out there! You can buy Mahi Fine Foods’ Medium Peri Peri Sauce and Garlic Peri Peri Marinade on their website. Marks & Spencer sell Kewpie mayonnaise, but you’ll also be able to find it in most good asian grocery stores, and online. Otherwise, you can easily find the rest of the ingredients for this recipe at the supermarket. I prefer to buy Waitrose’ Ciabatta Rolls as they freeze really well. As for the equipment I used, the only thing you’ll need other than bog standard knives/ forks/ plates is a griddle pan to get nice juicy chicken breasts: you can find the one Le Creuset sent me here.
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