Satay chicken burger
Give your beef burgers a day off x
Now, I love a cheeseburger as much as the next person, and I ALWAYS end a night out with a Big Mac, but I do think chicken burgers get overlooked during BBQ season, and it’s about time we changed that.
These juicy sambal chicken burgers are everything I want to eat during a UK heatwave. The chicken is marinated until ridiculously tender, grilled over the BBQ until charred, then piled into a soft bun with crunchy quick pickles, loads of fresh coriander and mint AND a generous slather of spicy sambal mayo. Bet you’re not thinking about beef burgers now…
These chicken-y babies are lighter than your classic beef burger but dripping in flavour. They’re honestly incredible.
Why marinate the chicken?
Wherever possible, please try and marinate for as long as you can or at least an hour. Not only does marinating your chicken add a whole load more flavour but it allows those spices to soak into the chicken, rather than sitting on the surface.
Marinating also helps keep the chicken nice and juicy as it cooks. There is nothing more disappointing than dry, chewy chicken. Plus, meat aint cheap so let’s cook it properly!
Why make quick pickles?
I like a burger with a bit of zingyness to it and the pickles add the perfect amount. I used pickled carrot and radish as they’re super fresh and I love the crunchy texture they add to the burger. Plus, it feels fancy and literally takes barely any effort.
What should I serve these burgers with?
With the burger feeling a little lighter, I’d suggest the following:
- Skinny fries
- Sweet potato wedges
- Corn on the cob
- Crispy potato salad
- Coleslaw
Is there a step-by-step video?
Oh bab, of course there is.
If you’d rather watch than read, you can catch the full recipe over on my YouTube channel, where I’ll show you exactly how to marinate, skewer and BBQ the chicken to perfection.
FAQs
Can I use chicken thighs instead of chicken breast?
Boneless skinless chicken thighs are a good swap and stay incredibly juicy on the BBQ. Chicken breast chunks also work perfectly if you don’t have mini fillets, just keep an eye on the timings.
Can I make these on the hob?
Under the grill or in a frying pan over a medium-high heat works well if the British weather remembers it’s actually Britain.
How spicy are they?
That’s entirely up to you. Simply add as much or as little sambal as you like. If you’re serving children or anyone who isn’t a fan of spice, reduce the sambal or leave it out altogether and you’ll still have a delicious marinated chicken burger.
Can I cook the chicken without skewers?
The skewers simply make turning the chicken easier on the BBQ, but you can cook the fillets directly on the grill if you prefer.
If you’re using wooden skewers, don’t forget to soak them in water first so they don’t burn.
Can I use the leftover marinade?
Only while the chicken is cooking. Brush the chicken with the leftover marinade as it grills, but make sure it has at least five minutes of cooking afterwards so the marinade is fully cooked through. Never serve leftover raw marinade as a sauce.
Can I make the pickles ahead of time?
You can make them the day before and they’ll happily keep for several days in an airtight container in the fridge.
What if I don’t fancy a burger?
This chicken is just as good sliced over rice, tossed through a salad or served up in warm flatbreads with the same pickles and herbs.
What herbs should I use?
Fresh coriander and mint are my favourites because they keep everything tasting bright and fresh. If coriander isn’t your thing (I know some of you think it tastes like soap), then leave it out or switch for a different herb you like.
Satay chicken burger
By Poppy Cooks
https://www.poppycooks.com/recipes/satay-chicken-burger/
Ingredients
For the chicken satay burger
- 6 chicken mini fillets
- 2 tbsp smooth peanut butter
- 200ml coconut cream
- 1 tbsp light soy sauce
- 1-2 tbsp rice vinegar (to taste)
- 1/2 tsp sambal
- 1/2 red chilli, finely chopped (to taste)
- 1 lime
- 2 tbsp mayonnaise mixed with samba (to taste)
- 2 burger buns
- Salt
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For the quick pickles
- 3 radishes, thinly sliced
- 2 carrots, thinly sliced into rounds
- 75ml white wine vinegar
- 2 tbsp sugar
- 1 tsp fine salt
- 50ml water
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For the herby salad
- Fresh coriander
- Fresh mint
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Instructions
- Tip the white wine vinegar, water, sugar and salt into a small saucepan and bring to a boil to dissolve. Allow to cool slightly then pour over the carrots and radishes and let it cool completely.
- Mix together the ingredients for the marinade and tip in the chicken fillets. Give it a good turn to coat and leave to marinade for as long as possible, but ideally 1 hour at a minimum.
- When the chicken has marinaded, thread 3 mini fillets onto each skewer in an 'S' shape. Place the skewers over the BBQ until cooked through and slightly charred, turning occasionally. It should take around 20-25 minutes. Regularly brush the chicken with some leftover marinade, however make sure the chicken has a final 5 minutes over the coals to ensure the marinade is fully cooked.
- To assemble your burgers, spread your sambal mayonnaise over the buns and add a handful of fresh coriander and mint. Carefully add the chicken on top and remove the skewers, then spoon on your pickled carrot and radish. Pop the top bun on and serve!