Ingredients
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1/4 cup bourbon
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1/4 cup tomato sauce
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1/4 cup crushed pineapple in juice, drained
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2 tablespoons brown sugar
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1 chipotle pepper in adobo sauce, chopped
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1 teaspoon oregano
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1 teaspoon paprika
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1/2 teaspoon garlic powder
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1/4 teaspoon salt
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1/4 teaspoon cracked pepper
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4 chicken thighs
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1 carrot, julienned
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1/2 cucumber, julienned
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1/4 small green cabbage, shredded
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1/4 small red cabbage, shredded
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1/2 red onion, thinly sliced
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1 tablespoon fresh lime juice
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1 tablespoon olive oil
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1 tablespoon chipotle sauce (optional)
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1/3 cup mayonnaise
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4 brioche burger buns
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2 tablespoons butter, softened
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1 avocado, sliced
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coriander leaves, to garnish
Kiwi summers are all about refreshing drinks and barbecues. Combine the two by grilling with spirits and discover fresh new flavours
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In a bowl, combine the bourbon, tomato sauce, pineapple, sugar, chipotle, oregano, paprika, garlic powder, salt and pepper.
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Place the chicken thighs on a tray and pour over the marinade. Cover and refrigerate for 6 hours or a minimum of 1 hour.
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In a large bowl, toss together the carrot, cucumber, cabbages, onion and lime juice.
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Preheat the barbecue grill to medium and brush the grill plate with the oil.
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Grill the chicken thighs for 3-4 minutes on each side, or until cooked through. Remove from the heat and set aside to rest.
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In a small bowl, combine the chipotle sauce and mayonnaise.
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Cut the burger buns in half and smear with the butter. Place on the barbecue, buttered side down. Grill for 1 minute, or until golden brown.
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Smear chipotle mayo on the burger bun bottoms and top with slaw, chicken, avocado, coriander and burger bun tops.
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