Chargrilled, fragrant chicken with the most luscious satay mayo in a squishy bun. Your new favourite summer barbecue dish.
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Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Serves
4
Lemongrass
Garlic
Crispy Chilli Oil
Ground Coriander
Ground Turmeric
Skinless Chicken Thigh
Peanut Butter
Coconut Yoghurt
Soy Sauce
Mayonnaise
Carrot
Red Cabbage
Coriander
Lime
Brioche Bun
Salt
Black Pepper
Vegetable Oil
Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Serves
4
Lemongrass
Garlic
Crispy Chilli Oil
Ground Coriander
Ground Turmeric
Skinless Chicken Thigh
Peanut Butter
Coconut Yoghurt
Soy Sauce
Mayonnaise
Carrot
Red Cabbage
Coriander
Lime
Brioche Bun
Salt
Black Pepper
Vegetable Oil
Unlock Mob Premium
Pair this with
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
Greasy Fingers Big Buttery Chardonnay. A rich Australian white wine with a glossy palate of poached stone fruit with vanilla and chai spices. Made to be enjoyed with a juicy burger.
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Step 1.
Roughly chop your lemongrass and garlic.
Step 2.
Pop them in a pestle and mortar and bash to a fine paste. Add 1 tbsp of your chilli oil, your ground coriander and turmeric and bash again until all combined.
Step 3.
Spoon your paste into a bowl and add your chicken thigh fillets along with a good pinch of salt, a twist of pepper and a drizzle of vegetable oil. Give it all a good mix, then pop in the fridge to marinate for an hour.
Step 4.
Make your satay mayo. Pop your peanut butter in a bowl along with your remaining tbsp of chilli oil, coconut yoghurt, soy sauce and mayonnaise. Add 2 tbsp of boiling water and give it a good mix.
Step 5.
Slaw time. Peel your carrots and julienne them. Finely shred your red cabbage. Pop it all in a bowl along with your coriander leaves and squeeze in your lime juice. Give it a good mix.
Step 6.
Heat a griddle pan on a medium-high heat. Add your chicken thighs and cook for about 4 mins on each side until tender and cooked through with a lovely charred exterior.
Step 7.
Halve your brioche buns and toast them in a dry frying pan.
Step 8.
Assembly time. Spread some of your satay mayo on the base of your bun, then add a chicken fillet on top. Top with a good handful of slaw. Spread a little more mayo on your burger bun lid, then pop it on top of the slaw. Eat and enjoy!
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