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Thomas Huggett’s Mojo Marinated Chicken Burger with slaw and a honey and chipotle glaze

Posted by
The Global Street Kitchen
Posted on
29 Jun 2022

"This is probably one of our best sellers available from The Global Street Kitchen trailer and it’s a chicken burger like no other. The sauce packs a sweet, salty and fiery punch but is mellowed out by the creamy bed of slaw and salad."

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Makes4 Servings
 4 Brioche Buns
 4 Local Chicken Thighs
 250 g Homemade Coleslaw
 2 Eggs
 100 g Flour
 100 g Panko Breadcrumbs
Mojo Marinade
 125 ml Fresh Orange Juice
 1 limezested and juiced
 3 garlic cloves
 Half a bunch of coriander
 1 tsp Cumin
 1 tsp Dried Oregano
 1 tsp Salt
Chipotle Glaze
 100 g Chipotle Paste
 50 g Honey
 25 g Soy Sauce
 ½ tsp Garlic Powder
 ½ tsp Cider Vinegar
 Lettuce and tomatoto garnish
1

Make the mojo marinade by blending all the ingredients together until smooth.

2

Prepare the chicken thighs removing bone, skin and any unwanted fat and pour over the marinade. Leave for at least 3 hours but ideally overnight.

3

Make the homemade slaw with your desired shredded vegetables and good quality mayonnaise, or use a decent quality shop bought slaw.

4

Make the chipotle glaze by combining the all the ingredients together in a food processor and blitz until smooth.

5

Breadcrumb the chicken thighs by removing the thighs from any excess marinade, then dredge into the flour, followed by the eggs and finally panko breadcrumbs.

6

Deep fry in oil at 170 degrees for approximately 6 minutes until golden brown on the outside, take out and rest.

7

Assemble the burger by toasting the bun, then add your salad to the base followed by a good dollop of slaw, then the chicken thigh and finally drizzle over the glaze followed by the top of the bun.

Ingredients

 4 Brioche Buns
 4 Local Chicken Thighs
 250 g Homemade Coleslaw
 2 Eggs
 100 g Flour
 100 g Panko Breadcrumbs
Mojo Marinade
 125 ml Fresh Orange Juice
 1 limezested and juiced
 3 garlic cloves
 Half a bunch of coriander
 1 tsp Cumin
 1 tsp Dried Oregano
 1 tsp Salt
Chipotle Glaze
 100 g Chipotle Paste
 50 g Honey
 25 g Soy Sauce
 ½ tsp Garlic Powder
 ½ tsp Cider Vinegar
 Lettuce and tomatoto garnish

Directions

1

Make the mojo marinade by blending all the ingredients together until smooth.

2

Prepare the chicken thighs removing bone, skin and any unwanted fat and pour over the marinade. Leave for at least 3 hours but ideally overnight.

3

Make the homemade slaw with your desired shredded vegetables and good quality mayonnaise, or use a decent quality shop bought slaw.

4

Make the chipotle glaze by combining the all the ingredients together in a food processor and blitz until smooth.

5

Breadcrumb the chicken thighs by removing the thighs from any excess marinade, then dredge into the flour, followed by the eggs and finally panko breadcrumbs.

6

Deep fry in oil at 170 degrees for approximately 6 minutes until golden brown on the outside, take out and rest.

7

Assemble the burger by toasting the bun, then add your salad to the base followed by a good dollop of slaw, then the chicken thigh and finally drizzle over the glaze followed by the top of the bun.

Thomas Huggett’s Mojo Marinated Chicken Burger with slaw and a honey and chipotle glaze
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