41 Chimichurri chicken thigh burger Paul Robinson

Chimichurri chicken thigh burger

prep: 20 minutes marinate: 1 hour cook: 15-25 minutes
4 people

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!