Name: Jax's Roadside Chicken Burgers
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 1.6kg chicken, butterflied; 100ml orange juice; 2 tbs apple cider vinegar; 3 cloves garlic, whole; 280g (1 cup) thick Greek-style yoghurt; 4 slices mild cheddar cheese; 1 tsp each chilli powder, dried oregano, ground cumin; ½ tsp cinnamon; 4 soft burger buns, split; 8 lettuce leaves (we used baby gem); 2 large truss tomatoes, sliced; 1 red onion, sliced

Jax's Roadside Chicken Burgers

First published in delicious.

Butterflied chicken in a zesty orange and cider marinade, stacked into burgers with cheese and creamy sauce. A real crowd-pleaser.

Makes

Prep

25 mins

Cook

35 mins

Total

1 hr

Difficulty

Easy

Oven

200°C fan-forced

Method

Preheat the oven to 200°C fan-forced. Place chicken, skin side up, on roasting pan.
Combine spices with 1 tsp salt. Rub over the chicken.
Pour over orange juice and vinegar. Roast for 20 minutes then add garlic to the pan and roast for a further 30 minutes or until cooked through and skin is dark and crisp.
Remove from oven and rest 10 minutes lightly covered in foil. Separate the meat from the carcass, keeping the skin intact.
Squeeze garlic from its skin and mash with a fork. Combine with yoghurt and season.
Set oven to its grill setting. Add a slice of cheese to each bun base, then place in the oven with the bun lids, cut side up, for 2–3 minutes until the cheese is melted and buns are slightly toasted.
Assemble the burger with lettuce, tomato, chicken, onion and garlic yoghurt.