Prep Time



Cook time




  • 300 grams chicken thighs
  • 1 teaspoon smoked paprika
  • 1 teaspoon garam masala
  • 2 tablespoon olive oil
  • 50 grams red cabbage,, shredded
  • 50 grams carrot,, grated
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 lemon,, juiced
  • 4 brioche buns
  • 40 grams BBQ sauce
  • 40 grams FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 avocado


  1. Rub the chicken with paprika, garam masala, salt, pepper and olive oil and wrap tightly in tin foil.
  2. Cook on the BBQ for 20 minutes or until the chicken is cooked.
  3. Meanwhile, make your slaw! Combine the cabbage, carrot, apple cider vinegar, mayonnaise, mustard, pepper and lemon juice.
  4. Grill your brioche buns, until lightly toasted.
  5. When the chicken is ready, use 2 forks to shred it, then add Frank's RedHot® Original Cayenne Pepper Sauce and the BBQ sauce and mix to combine.
  6. Thinly slice the avocado and lay on the bottom bun, top with your BBQ pulled chicken and your tasty slaw.Top with the brioche bun lid and you're good to go!