Chimichurri chicken thigh burger
Ingredients
for the chicken
8 chicken thighs, boneless and skinless
2 garlic cloves, peeled and finely chopped
1 red chilli, seeds removed and finely chopped
4 tbsps olive oil
sea salt & black pepper
for the chimichurri
40g fresh flat leaf parsley
1 tsp dried oregano
4 garlic cloves, peeled
1 red chilli, stalk and seeds removed
2 tbsps red wine vinegar
8 tbsps olive oil
to serve
4 seeded burger buns, cut in half and toasted
100g mayonnaise
150g wild rocket, washed and dried
Method
To marinate the chicken, place the chicken thighs in a bowl and add the garlic, chilli and olive oil, season with a large pinch of salt and freshly cracked black pepper. Mix thoroughly to coat all the chicken and leave to marinate for 1 hour covered in the fridge.
To cook the chicken, heat a griddle pan over a medium to high heat. When close to smoking hot, add the chicken thighs and cook for 12 minutes turning every 2 minutes. Using a meat thermometer, check the temperature of the thickest point of the chicken - it should reach 75°C.
To make the chimichurri, place all the ingredients into a food processor and blend to a smooth sauce.
To serve, coat both insides of the toasted seeded burger bun with mayonnaise. Place two thighs on top of the bottom half of the bun with a large spoonful of chimichurri dressing and a handful of wild rocket. Top with the burger bun lid and get stuck in!