Mexican Spicy Grilled Chicken Burger
Fresh Tomato Salsa

A towering double-decker burger featuring spice-rubbed chicken thighs, a vibrant lime-cilantro salsa, and a cooling yogurt-chili sauce on toasted brioche.

Ingredients

• 4 boneless chicken thighs
• 1 tsp black pepper
• 1 tsp sea salt
• 1.5 tbsp sweet paprika
• 1 tbsp garlic powder
• 1 tbsp cumin powder
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 lime
• 1 bunch fresh cilantro
• 1 tbsp honey
• 1 red onion
• 2 plum tomatoes
• 1 tbsp yogurt
• 1 tbsp mayonnaise
• 0.5 tbsp sweet chili sauce
• 2 brioche buns
• 2 leaves lettuce

Instructions

1. 1Season the chicken

   

   Begin by placing the raw chicken thighs on a plate. Sprinkle them generously with black pepper, sea salt, sweet paprika, garlic powder, and cumin powder to create the base flavor layer.

   Tip: Pat the chicken dry with paper towels before seasoning to help the spices and dry rub adhere better to the skin.
2. 2Massage the dry rub

   

   Using a gloved hand, thoroughly massage the spice mixture into every part of the chicken thighs. Ensure the seasoning is evenly distributed and let the meat marinate for at least one hour to allow the flavors to penetrate deeply.

   Tip: Massaging the meat helps tenderize the fibers and ensures no spot is left unseasoned for a more consistent flavor profile.
3. 3Prepare the liquid marinade

   

   In a separate white bowl, combine olive oil, chili powder, and the juice from half a lime. Drizzle in the honey and add a handful of freshly chopped cilantro to complete the marinade base.

   Tip: The honey provides a necessary balance to the acidity of the lime and the heat of the chili powder, helping the chicken caramelize while cooking.
4. 4Mix the marinade

   

   Stir the marinade ingredients together with a spoon until the honey and spices are fully incorporated into the oil and lime juice, forming a vibrant, well-combined red sauce.

   Tip: Make sure to stir until the honey is completely dissolved to ensure a uniform glaze when applied to the chicken.
5. 5Apply the second marinade

   

   Pour half of the prepared liquid marinade over the seasoned chicken thighs. Use your hands to toss the chicken, ensuring every piece is well-coated in the herb and spice oil for maximum flavor.

   Tip: Save the remaining half of the marinade; you will use it later to brush the chicken after it has been grilled to keep it juicy.
6. 6Bake the chicken

   

   Preheat your oven to 210°C. Transfer the marinated chicken thighs onto a baking tray lined with parchment paper. Bake for 15-18 minutes, then reduce the heat to 200°C and cook for another 13-15 minutes until charred and cooked through.

   Tip: Using parchment paper prevents the chicken from sticking to the tray and makes the eventual clean-up much easier.
7. 7Dice the red onion

   

   Prepare the aromatics for your fresh salsa by dicing a red onion into small, uniform pieces. Use a sharp kitchen knife to ensure clean cuts, which helps the onion pieces blend better with the other salsa ingredients.

   Tip: Keep the root end of the onion intact while slicing to hold the layers together, making it easier and safer to dice.
8. 8Dice the tomatoes

   

   Take a fresh red tomato and dice it into small cubes. These juicy pieces will form the base of your salsa, providing a bright color and refreshing contrast to the spicy grilled chicken.

   Tip: If your tomatoes are very juicy, you can lightly de-seed them before dicing to prevent the salsa from becoming too watery.
9. 9Combine salsa vegetables

   

   In a clean white mixing bowl, add the freshly diced tomatoes to the bowl already containing your chopped red onions and cilantro. This creates the colorful foundation of your Mexican-style tomato salsa.

   Tip: Ensure your cilantro is washed and patted dry before chopping to keep the salsa crisp.
10. 10Add lime juice

    

    Squeeze the juice from the remaining half of the lime directly over the tomato, onion, and cilantro mixture. The acidity of the lime juice will brighten the flavors and help macerate the onions.

    Tip: Roll the lime on the counter with firm pressure before cutting to break the internal membranes and release more juice.
11. 11Mix the salsa

    

    Season the mixture with black pepper and sea salt, then use a spoon to stir all the ingredients together thoroughly. Ensure the lime juice and seasonings are evenly distributed throughout the vegetables.

    Tip: Let the salsa sit for at least 10 minutes before serving to allow the flavors to meld together.
12. 12Portion the yogurt base

    

    Begin preparing the signature burger sauce by adding one large spoonful of thick white yogurt into a small cup or bowl. This provides a creamy tangy base that balances the heat of the chicken.

    Tip: Using Greek yogurt or a thick strained yogurt will result in a richer more stable sauce for the burger.
13. 13Incorporate the mayonnaise

    

    Add the mayonnaise into the small measuring cup already containing the yogurt. This blend of creamy mayonnaise and tangy yogurt provides a rich smooth base that perfectly complements the bold spices used in the grilled chicken marinade.

    Tip: For a lighter version of this sauce you can substitute the mayonnaise with a higher ratio of Greek yogurt which maintains a similar creamy texture while adding extra tang.
14. 14Mix the sauce until smooth

    

    Add the sweet paprika and sweet chili sauce to the yogurt and mayonnaise mixture. Stir everything together thoroughly until the spices are fully incorporated and the sauce achieves a uniform, pinkish-orange color with a perfectly smooth consistency.

    Tip: Let the sauce sit for at least 10 minutes before using; this allows the flavors of the paprika and chili sauce to fully develop and meld with the creamy base.
15. 15Sauce the toasted bun

    

    Using a spoon, spread a generous layer of the prepared pinkish-orange sauce over the toasted inner surface of the bottom burger bun. Ensure the sauce reaches all the way to the edges to provide a flavorful, creamy foundation for the subsequent layers.

    Tip: Toasting the bun not only adds a nice crunch but also creates a slight crust that prevents the sauce from soaking into the bread and making it soggy.
16. 16Layer on fresh lettuce

    

    Place a large, fresh leaf of green lettuce directly onto the sauced bottom bun. The lettuce provides a cool, crisp texture that balances the heat of the spicy grilled chicken and the richness of the burger sauce.

    Tip: Pat the lettuce leaves completely dry after washing to ensure that no excess water thins out the burger sauce or affects the texture of the toasted bun.

Storage & Reheating

Burn It Off

Frequently Asked Questions