Serves 4

Prep/Cook time: Approx 45 mins (longer if you want to marinade the chicken overnight)

Chicken Marinade:

  • 2 skinless chicken breast fillets, sliced in half lengthways
  • 65 ml maple syrup
  • 1 1/2 teaspoon smoked paprika
  • 3 garlic cloves, finely chopped

Other Ingredients:

  • 60g mayonnaise
  • 200g streaky bacon, halved
  • 1/4 head red cabbage, finely shredded
  • 1 carrot, thinly grated
  • 3 scallions, thinly sliced
  • 2 teaspoons lemon juice
  • 1 tablespoon maple syrup
  • 1 head baby gem lettuce, leaves separated
  • 2 tomatoes, sliced
  • 4 brioche burger buns
  • Smoked BBQ sauce


  1. Place the chicken between 2 pieces of cling film. Using a meat mallet, pound to slightly flatten. Repeat with all the chicken.
  2. Place maple syrup, smoked paprika and garlic in a bowl. Add the chicken and rub in the marinade. Place into an airtight container and cover. Refrigerate for at least 1 hour or ideally overnight if you can.
  3. To make the slaw, combine cabbage, carrot and onion in a bowl. Add mayonnaise and lemon juice. Season to taste. Combine thoroughly. Store in a container until needed.
  4. Heat a griddle pan or if the weather is good enough a BBQ to medium-high heat. Add bacon to grill. Cook for 4 minutes each side or until golden. Keep warm until needed.
  5. Reduce heat to medium. Season the chicken with salt and pepper. Cook for 5 minutes each side or until cooked through.
  6. When almost cooked brush with a little of the smoked BBQ sauce. Finish and keep warm until needed.
  7. Divide lettuce among roll bases. Top each with slaw, tomato, bacon and chicken. Brush their chicken again with a little BBQ sauce. Place the tops on the burgers.
  8. Serve these burgers with grilled, buttered sweetcorn and potato wedges.