JAX'S ROADSIDE CHICKEN BURGERS
MAKES: 4
WHAT'S IN IT?
1.6kg chicken, butterflied
1 tsp each chilli powder, dried oregano, ground cumin
1⁄2 tsp cinnamon
100ml orange juice
2 tbs apple cider vinegar
3 garlic cloves, whole
1 cup (280g) thick Greek-style yoghurt
4 slices mild cheddar cheese
4 soft burger buns, split
1 red onion, sliced
8 lettuce leaves (we used baby gem)
2 large truss tomatoes, sliced
PUTTING IT ALL TOGETHER:
Preheat oven to 200oC. Place chicken, skin side up, on roasting tray. 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 crispy.
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.
