Buffalo chicken burgers & ranch slaw

Marinating chicken thighs overnight before cooking on the barbecue is one of the tastiest ways to enjoy them. The chicken is succulent and well-seasoned, and the marinade becomes sticky and caramelised on the grill. I make a buffalo sauce to go on mine, which, when eaten against the cool ranch slaw, is delicious.

SERVES 4 PREP 20 mins plus overnight chilling COOK 20 mins EASY

8 boneless, skinless chicken thighs 100ml buffalo hot sauce

2 tsp sweet smoked paprika

3 tbsp maple syrup

1 tbsp white wine vinegar

1½ tsp garlic granules

30g butter, melted and cooled 4 slices monterey jack cheese,

cut in half

4 brioche burger buns, split

For the slaw

1 pointed spring cabbage,

finely sliced

1 small red onion, thinly sliced

2 celery sticks, finely chopped 50g mayonnaise

50g soured cream

1 tbsp white wine vinegar ¼ bunch of chives, finely sliced

1 Tip the chicken into a large bowl. Mix the hot sauce with the paprika, maple syrup, vinegar, garlic granules and butter in a separate bowl. Pour this over the chicken, toss, cover and chill overnight.

2 The next day, make the ranch slaw. Tip the cabbage, onion, celery, mayonnaise, soured cream, vinegar and chives into a medium bowl, then season to taste and mix until everything is well-combined.

3 Light the barbecue. When the coals are ashen, put the chicken on the grill and cook for 8 mins on each side, basting with the leftover marinade as you go. Alternatively, cook the chicken under a hot grill for 8-10 mins on each side, basting with the marinade. When the chicken is cooked through, put half a slice of cheese on each piece and leave to melt for 1 min. Put two chicken thighs on the base of each bun, spoon over some slaw and sandwich with the bun tops.

GOOD TO KNOW calcium • folate • vit c • 1 of 5-a-day

PER SERVING 744 kcals • fat 41g • saturates 16g •

carbs 52g • sugars 19g • fibre 5g • protein 39g •

salt 2.3g