Garlic churrasco chicken burgers recipe
 Take your barbecue to the next level with these marinated chicken burgers. They are inspired by the flavours of churrasco – a barbecue beef dish popular in South America. Served with quick pickled onions and a spicy mayo. 1 tsp onion powder 1 tsp garlic powder 2 tsp smoked paprika 1 tsp ground cumin 2 tsp ground coriander 1 tsp dried oregano 2 tbsp olive oil1 tbsp red wine vinegar 1 tsp salt1 lemon, zest and juice4 chicken thighs, boneless and skin removed 1 tsp onion powder 1 tsp garlic powder 2 tsp smoked paprika 1 tsp ground cumin 2 tsp ground coriander 1 tsp dried oregano 2 tbsp olive oil 1 tbsp red wine vinegar 1 tsp salt 1 lemon, zest and juice 4 chicken thighs, boneless and skin removed 1 red onion, finely sliced 2 tbsp red wine vinegar 1 tbsp olive oil1 lime, juice onlysprinkle salt 1 red onion, finely sliced 2 tbsp red wine vinegar 1 tbsp olive oil 1 lime, juice only sprinkle salt 3 tbsp mayonnaise 1 lemon, juice only 3 tbsp mayonnaise 1 lemon, juice only 2 tsp salt1 tbsp smoked paprika ½ tsp onion powder ½ tsp garlic powder ½ tsp dried oregano ½ tsp chilli powder 1 tsp caster sugar 2 tsp salt 1 tbsp smoked paprika ½ tsp onion powder ½ tsp garlic powder ½ tsp dried oregano ½ tsp chilli powder 1 tsp caster sugar 1 garlic clove30g/1oz butter, at room temperaturesmall handful fresh flatleaf parsley, finely chopped 1 garlic clove 30g/1oz butter, at room temperature small handful fresh flatleaf parsley, finely chopped 2 brioche buns, splitlamb’s lettucefrozen chips, cooked according to packet instructions 2 brioche buns, split lamb’s lettuce frozen chips, cooked according to packet instructions Method To marinate the chicken, mix all of the ingredients, except the chicken, together well in a large bowl. Set aside 1 tablespoon of this mixture in a small bowl. Add the chicken to the large bowl with the marinade. Mix well and set aside. For best results, marinate overnight in the fridge. To make the pickled onions, mix the ingredients together in a bowl. Massage the onions with your hands to speed up the pickling process. Set aside. To make the piri-piri mayo, add the mayonnaise and lemon juice to the bowl with the reserved marinade and mix well. Set aside.To make the piri-piri salt, mix all of the ingredients together in a bowl. Set aside. To make the garlic butter, pound the garlic clove in a pestle and mortar to a paste and mix in the butter. Mix the parsley into the garlic butter. Spread the butter in the brioche buns and set aside. Preheat a barbecue to hot. Place the chicken thighs on the grill and sear over direct heat until there are grill marks on both sides. Transfer to an area of indirect heat and barbecue until completely cooked through. (The chicken is cooked through when the juices run clear with no trace of pink when the thickest part is pierced with a skewer. If you have a meat thermometer, make sure the temperature reaches 74C internally.)Toast the garlic-buttered buns on the barbecue, buttered side up, in an area of indirect heat. Close the lid and cook for a couple of minutes then flip them over for about 10 seconds. Remove from the heat.Add piri-piri mayo to the bottom of each burger bun and then add a small handful of the lettuce. Add two thighs to each bun and top with the pickled onions, another dollop of mayo and close with the top of the burger bun.Add the piri-piri salt to the cooked chips and serve alongside the burgers. To marinate the chicken, mix all of the ingredients, except the chicken, together well in a large bowl. Set aside 1 tablespoon of this mixture in a small bowl. To marinate the chicken, mix all of the ingredients, except the chicken, together well in a large bowl. Set aside 1 tablespoon of this mixture in a small bowl. Add the chicken to the large bowl with the marinade. Mix well and set aside. For best results, marinate overnight in the fridge. Add the chicken to the large bowl with the marinade. Mix well and set aside. For best results, marinate overnight in the fridge. To make the pickled onions, mix the ingredients together in a bowl. Massage the onions with your hands to speed up the pickling process. Set aside. To make the pickled onions, mix the ingredients together in a bowl. Massage the onions with your hands to speed up the pickling process. Set aside. To make the piri-piri mayo, add the mayonnaise and lemon juice to the bowl with the reserved marinade and mix well. Set aside. To make the piri-piri mayo, add the mayonnaise and lemon juice to the bowl with the reserved marinade and mix well. Set aside. To make the piri-piri salt, mix all of the ingredients together in a bowl. Set aside. To make the piri-piri salt, mix all of the ingredients together in a bowl. Set aside. To make the garlic butter, pound the garlic clove in a pestle and mortar to a paste and mix in the butter. Mix the parsley into the garlic butter. Spread the butter in the brioche buns and set aside. To make the garlic butter, pound the garlic clove in a pestle and mortar to a paste and mix in the butter. Mix the parsley into the garlic butter. Spread the butter in the brioche buns and set aside. Preheat a barbecue to hot. Place the chicken thighs on the grill and sear over direct heat until there are grill marks on both sides. Transfer to an area of indirect heat and barbecue until completely cooked through. (The chicken is cooked through when the juices run clear with no trace of pink when the thickest part is pierced with a skewer. If you have a meat thermometer, make sure the temperature reaches 74C internally.) Preheat a barbecue to hot. Place the chicken thighs on the grill and sear over direct heat until there are grill marks on both sides. Transfer to an area of indirect heat and barbecue until completely cooked through. (The chicken is cooked through when the juices run clear with no trace of pink when the thickest part is pierced with a skewer. If you have a meat thermometer, make sure the temperature reaches 74C internally.) Toast the garlic-buttered buns on the barbecue, buttered side up, in an area of indirect heat. Close the lid and cook for a couple of minutes then flip them over for about 10 seconds. Remove from the heat. Toast the garlic-buttered buns on the barbecue, buttered side up, in an area of indirect heat. Close the lid and cook for a couple of minutes then flip them over for about 10 seconds. Remove from the heat. Add piri-piri mayo to the bottom of each burger bun and then add a small handful of the lettuce. Add two thighs to each bun and top with the pickled onions, another dollop of mayo and close with the top of the burger bun. Add piri-piri mayo to the bottom of each burger bun and then add a small handful of the lettuce. Add two thighs to each bun and top with the pickled onions, another dollop of mayo and close with the top of the burger bun. Add the piri-piri salt to the cooked chips and serve alongside the burgers. Add the piri-piri salt to the cooked chips and serve alongside the burgers. Recipe tips You can scale up the piri-piri mayo and salt, the pickled onions and keep them on hand to use in other meals through the week.