Barbecue baked sweet potatoes
This veggie barbecue dish is effort-free - just pop the potatoes on the coals and wait til meltingly soft
Sticky mango chicken burger with curried mayo
Serves 4
Easy
Prep:
Cook:
plus 1 hr marinating
Elevate these chicken burgers with thinly sliced fresh, juicy mango, or simply serve with a crunchy slaw. They're sure to be a hit at your next barbecue
Skip to ingredients
- 3 tbsp mango chutneyplus extra to serve
- 1 tsp paprika
- 3 tsp curry powder
- 2 tbsp vegetable oil
- 4 large chicken thighs
- 4 tbsp mayonnaise
- 1 limejuiced
- ½ red cabbagefinely sliced
- 3 carrots(about 150g), grated
- 4 brioche bunshalved
- small handful of corianderfinely chopped
- crispy fried onionsto, serve (optional)
Nutrition: Per serving
- kcal649
- fat35g
- saturates8g
- carbs48g
- sugars19g
- fibre6ghigh
- protein32g
- salt1.3g
Method
step 1
Combine the mango chutney, paprika, 2 tsp of the curry powder and the oil, and season well. Evenly coat the chicken thighs in the mixture and leave to marinate in the fridge for 1 hr, or up to 4 hrs.
step 2
Light the barbecue. Cook the chicken thighs in a cool spot on the barbecue for 8-10 mins, shuffling around frequently to keep them from burning, until charred and cooked through. Alternatively, cook in an air fryer at 200C or oven at 200C/180C fan/gas 4 for 15-20 mins until cooked through.
step 3
Meanwhile, mix the mayo with a splash of the lime juice and the remaining curry powder. Set aside. Toss the cabbage and carrots with the remaining lime juice, then season to taste.
step 4
Lightly toast the burger buns on the barbecue, cut-side down, until golden. Spread the curry mayo on the bases of the buns. Top with the cooked chicken, a generous spoonful of the slaw and some coriander. Spread extra mango chutney over the bun tops and coat in a layer of crispy fried onions, if using. Sandwich the two halves together to finish the burgers and serve with any remaining slaw.
