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, sliced


  1. In a large bowl mix together the paprika, garam masala, salt, pepper and olive oil. Place the chicken thighs into the bowl and toss together until fully coated with the spice mix. Once coated, tightly wrap the chicken in two layers of tin foil (in case one-layer rips while turning on the BBQ).
  2. Cook on the BBQ for 20 minutes or until the chicken is cooked to your liking. Make sure to turn the chicken periodically to ensure an even cook throughout.
  3. While the chicken cooks away, start making your slaw! Add the cabbage, carrot, apple cider vinegar, mayonnaise, mustard, pepper and lemon juice into a bowl and mix well until all the elements are combined so the vegetables can soak up all the dressing.
  4. Grill your brioche buns, until lightly toasted. Alternately buttering the buns before grilling will allow you to grill them for longer without burning allowing for a nice crunchy crust with an extra buttery flavour.
  5. When the chicken is to your liking, use 2 forks to shred it. This is done by inserting the forks into the chicken facing away from each other and lightly pulling the chicken apart leaving you with strips of shredded meat.
  6. Once shredded add the FRANK'S RedHot® original cayenne pepper sauce and the BBQ sauce into a bowl with the chicken and mix to combine.
  7. For assembly, thinly slice the avocado making sure there are enough for each bun. Lay the sliced avocado on the bottom bun then place a handful of your BBQ pulled chicken and top with some of the juicy slaw. Lastly, complete the chicken burger by adding the brioche bun lid and you're good to go!