Description
A juicy, grilled spiced (but not spicy) chicken thigh on a brioche bun topped with all the goodies… smashed avocado, cheese, sour cream, and chili sauce. Sounds good, doesn’t it?
Ingredients
Scale
- 4 brioche buns
- butter
- 4 large skinless chicken thighs approx. 500g in total
- 1 1/2 tbs cajun spice
- 1 tsp seas salt flakes + extra to season
- 1 tbsp olive oil
- 1 ripe avocado
- English spinach
- 4 slices cheddar
- salt and pepper
- 4 tbsp sour cream
- 4 tbsp sweet chili sauce
Instructions
- Prepare your burger buns by cutting each one in half and buttering each interior side.
- Trim the chicken thighs of any bone and fat. In a medium bowl, combine the thighs and cajun seasoning and 1 tsp sea salt flakes. Toss to coat the meat.
- Heat a grill pan on medium heat. Once hot, add the oil and then the chicken. Cook for 5 minutes then turn over to cook the other side. Once you have turned the thigh, lay a piece of cheddar cheese on top of each chicken piece. Cook another 5 minutes. Check that your chicken is fully cooked (if not, cook for an extra few minutes) remove it from the pan, and pop aside to rest.
- While the chicken is cooking make the smashed avocado by mashing the avocado in a small bowl and seasoning with a little sea salt and freshly ground pepper.
- Place each burger bun on the grill pan and gently cook for 1 minute on each side.
- To assemble the burger… Place a bed of English spinach on the bottom piece of each burger bun. Top with the grilled chicken and cheese. Add the smashed avocado, then the sour cream and sweet chili sauce. Place the burger bun lid on top and you have your Cajun chicken burger!
Notes
I use my Le Creuset 26cm cast iron grill pan for this recipe. You can also use a skillet or your bbq grill.
The cooked interior temperature of a chicken thigh is 75 C. Usually, they take between 10-15 minutes to cook on the stove.