Chipotle Chicken Burger



Preheat the oven to 240C/220C fan. Finely chop the garlic and cut lime in half. In a medium bowl, combine the salt, garlic, smoked paprika, brown sugar, a squeeze of lime juice, olive oil and a pinch of chilli flakes. Place your hand flat on top of each chicken thigh and press down hard to flatten it a little.  Add chicken to marinade, toss to coat and set aside.  Cut the unpeeled potato into 1cm chips. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes. Thinly slice the onion and tomato. In a large frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook until softened, add the balsamic vinegar, water and brown sugar, mix well. Cook until dark and sticky, then transfer to a small bowl. Wipe out the frying pan then return to a medium heat with a drizzle of olive oil. Cook the chicken until lightly browned and cooked through. Sprinkle over the grated cheddar cheese and cover with a lid or foil. Cook until the cheese has melted. Remove the pan from the heat. Warm the brioche buns. Spread the burger buns with chipotle mayonnaise, top with the Portuguese chicken, caramelised onion, mixed salad leaves and tomato. Serve with the chips on the side.

Top tip: The sugar in the marinade may darken slightly in the pan. This makes the chicken even more delicious