Description

A flavorful and vibrant Sriracha-glazed chicken burger served with tangy pickled cabbage and a refreshing cucumber mayo relish. This recipe combines smoky, spicy, and zesty elements for a delicious grilled chicken sandwich perfect for a backyard barbecue or quick dinner.

Ingredients

Scale

Chicken Marinade

4 large, boneless and skinless chicken thighs
2 garlic cloves, finely grated or crushed
1 tsp smoked paprika
Pinch chilli flakes
Thumb-sized piece ginger, finely grated
Pinch of salt

Pickled Cabbage

150ml cider vinegar
75g golden caster sugar
½ tsp coriander seeds
1 tsp ground turmeric
½ Chinese cabbage or pointed cabbage, shredded

Cucumber Relish

¼ cucumber, coarsely grated
Salt (a pinch for drawing out moisture)
3 tbsp mayonnaise
1 lime, zested and juiced

Glaze

3 tbsp American mustard
2 tbsp sriracha

To Serve

4 brioche burger buns, halved

Instructions

Marinate the Chicken: Flatten the chicken thighs by lightly bashing them between two sheets of baking parchment using a rolling pin. Place the flattened chicken into a sealable container with the grated garlic, smoked paprika, chilli flakes, grated ginger, and a pinch of salt. Massage the spices thoroughly into the meat. Cover and chill for at least 1 hour, up to 24 hours for more flavor infusion.
Prepare the Pickled Cabbage: In a pan, combine the cider vinegar, golden caster sugar, coriander seeds, and ground turmeric. Bring to a boil to dissolve the sugar completely. Remove from heat and add the shredded cabbage, ensuring it is fully submerged in the pickling liquid. Cover the container and let it cool to room temperature.
Make the Cucumber Relish: Sprinkle the grated cucumber with a little salt and leave it to sit for 10 minutes to draw out excess moisture. After 10 minutes, squeeze out the liquid from the cucumber. Mix the cucumber with mayonnaise, lime zest, and lime juice. Set aside to allow flavors to meld.
Prepare the Sriracha Glaze: In a small bowl, combine American mustard with sriracha sauce to create a spicy, tangy glaze.
Cook the Chicken: Preheat a barbecue to medium heat or set a grill to its highest setting. Grill the chicken thighs for 5 minutes on one side. Flip the chicken and continue cooking while brushing the sriracha glaze onto the chicken multiple times. Cook until the chicken is sticky, glossy, and fully cooked through.
Toast the Buns and Assemble: Lightly toast the brioche buns on the grill or barbecue. Place a generous spoonful of pickled cabbage onto the base of each bun, add a glazed chicken thigh, and then top with a dollop of cucumber relish. Close the buns and serve immediately while warm and juicy.

Notes

Marinating the chicken for longer enhances flavor and tenderness.
You can substitute Chinese cabbage with pointed cabbage or green cabbage if unavailable.
Adjust sriracha to taste if you prefer more or less heat.
The pickled cabbage can be prepared a day ahead and refrigerated for a deeper tang.
For a gluten-free option, ensure the brioche buns are gluten-free or substitute with gluten-free buns.

Prep Time: 20 mins (plus marinating time of 1 to 24 hours)
Cook Time: 15 mins
Category: Burger
Method: Grilling
Cuisine: American

Keywords: Sriracha chicken burger, grilled chicken burger, pickled cabbage, spicy chicken sandwich, cucumber relish, barbecue chicken burger