Our tangy smokey BBQ sauce is delicious by itself but here we’ve used it in two ways to get the most out of the tasty condiment. First, combine half with garlic aioli to create an addictive burger sauce, then use the rest to cook the chicken, adding a light char and deeper flavour. We know how to make things better – just go straight to the sauce!
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
shredded cabbage mix
butter burger buns(ContainsEggs, Gluten, Soy, MilkMay be presentPeanuts, Tree Nuts, Sesame, Sulphites)
white wine vinegar
Preheat the oven to 200°C/180°C fan-forced. Grate the carrot (unpeeled). Cut the corn kernels off the cob. In a small bowl, combine 1/2 the garlic aioli and 1/2 the BBQ sauce. Set aside.
In a medium bowl, combine the chicken thigh and the remaining BBQ sauce. Toss to coat. Set aside.
In a large bowl, combine the remaining garlic aioli with the white wine vinegar, brown sugar and a drizzle of olive oil. Season with salt and pepper and mix well. Add the shredded cabbage mix and carrot to the dressing and toss to coat. Heat a large frying pan over a high heat. Add the corn kernels and cook, tossing, for 4-5 minutes or until charred. Transfer the corn to the slaw mixture and toss to coat. Set aside
Return the large frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken thigh and cook, turning occasionally, for 10-14 minutes, or until browned and cooked through.
While the chicken is cooking, bake the burger buns directly on the wire racks for 3 minutes, or until heated through. Cut in half.
Spread the bottom of the burger buns with the BBQ aioli, then top with some of the creamy slaw and BBQ chicken. Serve any remaining slaw on the side.