Chipotle Chicken Burgers with Asian Slaw and Potato Salad
In Japan, the act of gathering outdoors around a fire, sharing food and building meaningful connections is called Takibi Time. Spending time out of doors restores the human spirit, an antidote to the stresses of modern life.
Gather your friends for some restorative Takibi Time and serve them up flavoursome chicken burgers and a salad that you can, in fact, make friends with. This recipe makes 12 burgers and enough salad for all. You can adjust quantities as needed.
- 12x chicken thighs
- Chipotle BBQ rub
- Olive oil
- 12 x burger buns of choice
- 1kg red potatoes cut into quarters
- Kewpie mayonnaise
- 300g diced bacon
- 3 tablespoons smoked paprika
- Chopped parsley to taste
- 1x bunch of sliced green onions
- Juice of 1 lemon
- ¼ head of cabbage shredded
- 2x carrots sliced into thin rounds
- 2x small cucumbers sliced into thin rounds
- 1x red onion thinly sliced
- 1x cup of celery thinly sliced
- 1x bunch of coriander roughly cut
Asian Slaw Dressing
- Juice of 2 limes
- ¼ cup of fish sauce
- ¼ cup of light soy sauce
- Crushed chilli flakes to taste
- 2 tablespoons of sugar
- Drizzle of olive oil
Get the Grill Ready and Marinate the Chicken
- Set up a medium to high heat fire on the Snow Peak Grill with your favourite charcoal. If using wood allow time to get your fire crackling and hot and then allow wood to reduce to robust coals.
- Rub the chicken thighs with the chipotle rub and olive oil up to 24hrs in advance.
- Cut the potatoes into quarters and cook them in your cast iron oven or a large pot. You can do this baby sitting the pot on the grill over your fire pit or using a gas stove.
- Once cooked through drain potatoes and reserve some of the cooking liquid.
- Whilst the potatoes are cooling, fry off the bacon in the cast iron oven until it is crispy, add to the potatoes and mix well.
- Then add the mayonnaise, smoked paprika, lemon juice and green onion.
- Gradually use the reserved potato water to adjust the consistency, season to taste with salt and pepper and chopped parsley. Set the potato salad aside.
- Finely slice the cabbage, onion, celery, cucumbers, coriander and carrots and mix together.
- For the dressing, combine all the salad dressing ingredients and mix well.
- Toss the Asian Slaw with the dressing and set salad aside.
- Grill chicken thighs on medium heat until they are cooked ¾ of the way through, turn once and continue until fully cooked (internal temperature 75 degrees celsius).
- Place everything on the table with your favourite hamburger buns ready to be served family style
- Pile some chicken on the bun and add as much Asian slaw as you like, serve some potato salad on the side and you have an easy yet delicious camp meal to share around your Snow Peak Fire Pit!
Tips and Tricks
Chicken can be marinated from 1-12 hours in advance. For food safety chicken should be stored at 4 degrees celsius or colder and cooked to 75 degrees celsius internal temperature, to prevent food-borne illness. Always practice good food safety, whether at home or camping.
The beauty of the Asian slaw salad is that there are no set ingredients, other vegetables and fruits like apple, pear, capsicums and bok choy can all be substituted! Just use the cabbage and carrots as your base ingredients and get creative with your slaw ingredients. Adding fresh sliced chilli, dried chilli flakes and chilli oil are all good options to increase the spice levels of the dish.
To make things run smoother when out camping, cook the potato salad ahead of time and have your Asian slaw ingredients prepared ready to be mixed together with the dressing once the chicken is cooking.