The Spicy Rooster
A fiery grilled chicken burger marinated in bold spices, topped with lime aioli, chimichurri, Asian slaw, crispy onion rings, and Boston lettuce, served on a toasted seeded bun with Bois Boudran sauce and fries. Perfect for spice lovers and gourmet casual dining.
Equipment
- Grill Pan For char-grilling the chicken
- Oven Preheated to 180°C (350°F)
- Mixing Bowl For marinating chicken
- Knife & Board For slicing ingredients
- Fryer or Airfryer For preparing onion rings
Ingredients
- 187.5 g Chicken Breast Free-range or organic preferred
- 60 g Chicken Burger Marinade Paprika, garlic, cumin, lemon, chili
- 1 pc Burger Bun Toasted, seeded or brioche for richness
- 40 g Lime Aioli Homemade preferred
- 15 g Boston Lettuce Fresh and crisp
- 85 g Onion Rings (Fried) Crunchy topping
- 25 g Asian Slaw Red cabbage, carrot, onion blend
- 20 g Chimichurri Sauce Fresh parsley-garlic blend
- 120 g Lamb Weston Fries Optional, for serving
- 45 g Bois Boudran Sauce Tomato-vinegar base condiment
- 1 g Salt Adjust to taste
Instructions
- Marinate the chicken breast in 60g of chicken marinade (paprika, garlic, cumin, olive oil, lemon, chili). Cover and refrigerate for 6–24 hours for optimal flavor.
- Preheat an outdoor grill or grill pan. Grill the marinated chicken for 4–5 minutes per side until charred. Finish in a preheated 180°C (350°F) oven for 5 minutes until the internal temperature reaches 75°C. Let rest for 2–3 minutes.
- Lightly toast both halves of the burger bun. Spread 40g of lime aioli on the bottom half.
- Assemble the burger: Place 15g Boston lettuce on the bottom bun, followed by the grilled chicken, 25g Asian slaw mixed with 20g chimichurri, 85g onion rings, and the top bun.
- Serve the burger with 120g Lamb Weston fries and a ramekin of 45g Bois Boudran sauce for dipping.
Notes
- Use free-range or organic chicken for better flavor. Store in the fridge for up to 2 days.
- Make lime aioli fresh for optimal taste: blend garlic, lime juice, olive oil, and egg yolk.
- Bois Boudran sauce can be prepared ahead and stored in the fridge for up to 7 days.
- For a lighter option, air-fry onion rings.
- Serving suggestion: Plate on a wooden plank with a side of extra chimichurri and lime wedges. Add Media: [Optional: Add image of plated burger] Add Short code: [Leave blank] Add Contact Form: [Leave blank] Visual: [Leave blank] Code: [Leave blank] Paragraph: Variations: Try a honey-mustard aioli for a milder flavor, grilled halloumi for a vegetarian option, or chipotle mayo for a Tex-Mex twist. Pair with an IPA, Chardonnay, or mint lemonade.