Portuguese Chicken Burger
This is like Nando’s iconic Peri-Peri® burger but it’s even better because you made it yourself! Let’s face it, home cooking trumps takeout. We’ve dialed the heat to a perfect medium but added a creamy blend of mayo and sour cream to tame it. Insider tip: if time allows (even just 10 minutes), let the chicken marinate in the seasoning to soak up all that flavour. With a toasted bun, a nice char on the chicken, and your favourite fixings, boom, it’s burger bliss!
Ingredients
- 2 lbs (900 g) boneless, skinless chicken thighs
- 1 pkg Portuguese Chicken Seasoning or Rotisserie Chicken Seasoning, divided
- 2 tbsp each lime juice and oil
- 1⁄4 cup each light mayonnaise and sour cream
- 8 burger buns
Preparation
- Preheat grill to medium-high heat. Lightly brush with oil.
- Reserve 1 tsp seasoning; set aside.
- Place chicken in a large bowl. Add remaining seasoning, lime juice, and oil. Toss to coat. If you have time, let stand 10 min, or cover and refrigerate overnight to marinate.
- Place chicken on grill. Cook, with lid closed, 6–7 min per side, or until chicken is cooked through.
- Meanwhile, prepare sauce: in a small bowl, whisk reserved 1 tsp seasoning, mayo, and sour cream.
- Slice and toast buns, if desired. Spread sauce on top and bottom buns. Add toppings, if desired, then chicken.
Epicure Products Used
Nutritional Information
Per serving: Calories 420, Fat 20 g (Saturated 4.5 g, 0.1 0 g), Cholesterol 80 mg, Sodium 420 mg, Carbohydrate 31 g (Fiber 2 g, Sugars 5 g), Protein 22 g.
Tips
This recipe makes a big batch of burgs: freeze half the cooked chicken to have burgers another night.
No grill? Arrange seasoned chicken thighs on a lined Sheet Pan. Bake in preheated 450° F oven 16–18 min, or until cooked through.
Perfectly Balance Your Plate
Serve with 1 cup sliced veggies, your choice.