Buffalo Chicken Burgers with Ranch Slaw

• boneless skinless chicken thigh fillet↗8 boneless, skinless
• Buffalo sauce↗100ml ml
• sweet smoked paprika↗2 tsp tsp
• maple syrup↗3 tbsp tbsp
• white wine vinegar↗1 tbsp tbsp
• garlic granules↗1½ tsp tsp
• butter↗30g g

  melted and cooled

• Monterey Jack cheese↗4 slices

  cut in half

• brioche burger buns↗4

  split

• spring cabbage with spicy tip↗1

  thinly sliced

• red onion↗1 small

  thinly sliced

• celery stalks↗2

  finely chopped

• mayonnaise↗50g g
• sour cream↗50g g
• white wine vinegar↗1 tbsp tbsp
• шніт-лук↗¼ bunch of

  тонко нарізаний

Step-by-step instructions

1. 1

   Transfer the chicken thigh fillets to a large bowl. In a separate bowl, combine buffalo sauce with smoked paprika, maple syrup, white wine vinegar, garlic granules, and butter. Pour the mixture over the chicken, stir, cover, and refrigerate overnight.

2. 2

   The next day, prepare the ranch slaw. Transfer the cabbage, red onion, celery stalks, mayonnaise, sour cream, white wine vinegar, and chives to a medium bowl, season to taste and mix until well combined.

3. 3

   Light the barbecue. When the coals are ashy, place the chicken on the grill and cook for 8 minutes per side, basting with remaining marinade during cooking. Alternatively, grill the chicken over hot heat for 8‑10 minutes per side, basting with the sauce. When the chicken is done, place half a slice of Monterey Jack on each piece and let it melt for 1 minute. Put two thighs on the bottom half of each bun, add a spoonful of slaw, and top with the bun lid.