Serves: 4 

4 Brioche buns
300 grams Chicken thighs
2 tablespoons olive oil 
1 tsp Smoked paprika
1 tsp Garam masala
Salt & pepper to taste
200 grams red cabbage, shredded
200 grams Carrot, grated
4 tablespoons Mayonnaise
2 tablespoons Apple cider vinegar
2 tablespoons Dijon mustard
2 teaspoons Caster sugar
1 Lemon
2 Avocado
60 grams BBQ sauce
60 grams Franks Hot Sauce


  • Rub the chicken with paprika, garam masala, salt, pepper and olive oil and wrap tightly in tin foil
  • Cook on the BBQ for 20 minutes or until the chicken is no longer pink inside
  • Meanwhile, make your slaw! Combine the cabbage, carrot, apple cider vinegar, mayonnaise, mustard, salt, pepper, lemon zest and juice and a sprinkle of sugar.
  • Grill your brioche buns until lightly toasted
  • When the chicken is ready, use 2 forks to shred them, then add Franks Hot Sauce and the BBQ sauce and mix to combine
  • Thinly slice the avocado and lay on the bottom bun, top with your BBQ pulled chicken, and then coleslaw.
  • Place the top brioche bun on top of the burger
  • Enjoy!

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