Burger (main course)
(BURGER) FRESH RED CHILLIES, COARSELY CHOPPED GARLIC CLOVES, COARSELY CHOPPED GINGER, LEMON JUICE, SEA SALT FLAKES, OLIVE OIL, BONELESS SKINLESS CHICKEN THIGH FILLETS, TRIMMED WHOLE EGG MAYONNAISE, APPLE CIDER VINEGAR, CASTER SUGAR, CUCUMBER PEELED INTO RIBBONS, HAMBURGER BUNS, SPLIT RED ONION, THINLY SLICED INTO RINGS, FRESH CORIANDER LEAVES.
Step 1 Blend the chilli, garlic, ginger, lemon juice and salt in a blender until smooth. With the blender on high, gradually add the oil until combined. Transfer to a large bowl. Add the chicken. Stir to coat. Cover. in the fridge for at least 30 minutes to marinate. Combine the chilli mixture with the Season with salt. Cover and place in the fridge. Reserve the remaining chilli mixture. Step 2 Place the vinegar, sugar salt in a bowl and whisk until the sugar dissolves. Add the and place, uncovered, in the fridge for at least 20 minutes. Step 3 Pre-heat a barbecue on mediumhigh. Remove the chicken from the marinade and pat dry. Season with salt. - Cook for 4 minutes or until lightly charred on 1 side. Turn and cook, basting the chicken with the reserved chilli mixture, for 4 minutes or until lightly charred and the chicken is cooked through. Step 4 - Meanwhile, lightly oil the cut sides of the buns and toast on the barbecue, cut-side down, for 2 minutes or until lightly toasted. Step 5 - Spread the peri peri mayo over the bun bases. Top each with 2 pieces of chicken, then the cucumber, onion and coriander. Top with the bun tops.
Char grilled peri peri chicken and pineapple burger and Fries.