Buffalo Chicken Burger

Prep time


Cooking time




  • 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


  • 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.
  • 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.
  • 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.