Pulled Chicken Burger with Crunchy Slaw

Made with Branston Barbecue Sauce

Barbecue Sauce


  • 1 tsp sunflower oil
  • 450g skinless boneless chicken thighs
  • 1 mild red chilli, finely chopped
  • ½ each yellow and red pepper, very thinly sliced
  • 1 medium carrot, shredded or grated
  • 1 tbsp extra virgin olive oil
  • Zest and juice ½ lemon
  • 2 tbsp chopped coriander
  • 5 tbsp Branston Barbecue Sauce
  • 1 baby gem lettuce
  • 4 crusty rolls, halved


  1. Heat the sunflower oil in a medium frying pan, add the chicken and cook over a high heat for 2 mins per side until deep golden. Add the chilli, cover with a lid and cook over a low heat for 20 mins, turning once.
  2. Meanwhile, mix the peppers, carrot, olive oil, lemon zest and juice, coriander and salt and pepper in a small bowl to make the slaw. Set aside.
  3. Once the chicken is cooked through, transfer to a plate or board and shred with two forks. Return to the pan with the barbecue sauce. Heat for 2 mins until sticky.
  4. Place the chicken in the lettuce leaves, roll and top with the crunchy slaw. Serve.