I love cooking chicken on the BBQ using the BBQ Vortex. Typically, it is chicken wings and thighs that I cook using the vortex, but I had a spare chicken breast left over from a dinner and thought I would try this BBQ Spiced Mango & Lime Chicken Burger.
One of the great things about using the BBQ Vortex is it will get your chicken wings nice and crispy. However, that means cooking them for 45 minutes. That was going to be a challenge with the chicken breast as I didn’t want to dry it out.
I used a Thermapen to check the internal temperature of the chicken breast which hit 75°C after 25 minutes. The outside wasn’t that crispy (although parts of the rub had crisped up) but I was not that surprised. I am not sure the vortex adds too much here and this could equally be cooked indirectly.
The rub I used was from The Smokey Carter. They have a great selection of different rubs and sauces, reflecting different flavours from around the world. Their Spiced Mango and Lime rub was the main ingredient here, marinating the chicken breast for 24 hours in the rub.
The rub has Indian inspired flavours, with ingredients including curry powder, cumin, turmeric and cardamon amongst others. If you like Indian food this rub will be right up your street. I also think it could be great on fish.
When putting the burger together I also used some of their Spiced Pineapple and Nigella Chutney on both sides of the bun.
BBQ Spiced Mango & Lime Chicken Burger
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
- Serving Size1
For the Spiced Mango and Lime Chicken Burger
- 1 Chicken Breast
- 2 Tbsp Spiced Mango and Lime Spice Rub
- 1 Tbsp Rapeseed Oil
- 1 Romaine Lettuce (sliced)
- 1 Red Tomato (sliced)
- 1/2 Avocado (sliced)
- 2 Slices Streaky Bacon
- 1 Brioche Burger Bun
- Spiced Pineapple & Nigella Chutney
Mix together the Rapeseed Oil and Spice Mango & Lime Rub in a food or freezer bag and add the chicken breast. Make sure the whole breast gets covered in the mixture then seal the bag and place in the fridge for a minimum of 8 hours but up to 24 hours.
Take the marinated chicken out of the fridge about 1 hour before you want to cook. Set-up your BBQ to cook with the vortex. If you don’t own a vortex you can still cook this but just set your BBQ up for indirect cooking. When the coals are ready to be cooked on pour into your BBQ and add the chicken. Sprinkle a little more rub onto the chicken.
Whilst the chicken is cooking, I prepared the rest of the ingredients. Put the sliced lettuce, tomatoes and avocado to one side. As I was using the vortex I rotated the BBQ lid 90 degrees every 10 minutes. Once the chicken hit 75°C, I cooked the bacon directly. This took a couple of minutes each side. Be careful not to burn your bacon as it is easily done. Once the bacon was done I moved it to the indirect area of the BBQ and lightly toasted the bun. Finally, I gave the chicken a light sear directly for around 30 seconds on each side.
To plate up, I added a tablespoon of the Spiced Pineapple & Nigella Chutney on each side of the bun. I layered the bun with the lettuce and tomato before adding the chicken breast. I actually cut the chicken breast horizontally, to make 2 small fillets and laid these on top of the lettuce and tomato. Next, I added the bacon and finally laid the avocado on top before placing the top of the bun on the stack!