Skip to Content

Grilled Chicken Burger

Find RSPCA Assured Chicken at Your Favourite Supermarket

RSPCA Assured Chicken Welfare

You can find out more about the higher welfare standards of chicken on RSPCA Assured farms.


The Burgers

  • 4 boneless, skinless RSPCA Assured chicken thighs
  • 60 ml olive oil (plus extra for brushing)
  • 60 ml finely chopped red onion
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Burger buns
  • Lettuce, tomato, and onion slices (for garnish)

The salsa verde

  • 20g fresh coriander leaves
  • 10g fresh parsley leaves
  • 2 cloves garlic
  • 1 jalapeño pepper, seeds and ribs removed (adjust to taste)
  • 2 tablespoons lime juice
  • 60 ml olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


The Chicken Burgers

  1. In a mixing bowl, combine olive oil, red onion, minced garlic, Worcestershire sauce, smoked paprika, salt, and black pepper and stir thoroughly to create the marinade.
  2. Place the chicken thighs into the marinade, ensuring they're evenly coated and let them marinate for a minimum of 30 minutes, ideally overnight if you have time.
  3. Preheat your BBQ and grill the chicken thighs for 5 to 6 minutes on each side. You can add an extra flavour by brushing the thighs with more BBQ sauce whilst grilling.
  4. Once cooked through, remove from the grill and let sit for a few minutes.
  5. Assemble your burgers by placing the grilled chicken thighs onto the burger buns.
  6. Layer on the lettuce, tomato slices, and onion slices.
  7. Add a generous dollop of salsa verde.
  8. Serve your BBQ chicken thigh burgers whilst still warm, savouring every bite!

The salsa verde

  1. In a food processor, the coriander, parsley, garlic, jalapeño pepper, lime juice, olive oil, salt, and black pepper until smooth.
Back to top