Hot & Smokey Chicken Burgers with Corn, Avocado & Lime Salsa

Prep time:
30 minutes
Cook time:
20 minutes



  • 4 Waitoa Free Range Chicken Thighs
  • 4 tbsp tomato sauce
  • 1 tbsp chipotle sauce
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp ground chilli powder
  • ¼ tsp salt
  • ¼ tsp ground pepper
  • 1 tbsp olive oil, plus extra for frying


  • 1 corn on the cob
  • 1 avocado, cut into small cubes
  • 200g tomatoes, finely chopped
  • ¼ small red onion, finely diced
  • 2 tbsp chopped fresh coriander
  • 2 tsp lime juice
  • Pinch of salt

To Serve

  • ¼ cup good quality mayonnaise
  • 1 tbsp chipotle sauce
  • 1 tsp finely chopped pickled jalapenos
  • 4 brioche buns


  1. In a medium sized shallow container, combine chicken with marinade ingredients. Cover and refrigerate for 4 hours.
  2. Bring a pot of water to the boil. Remove the corn husk and snap the corn in half. Add to the boiling water and cook for 3 minutes. Drain and set aside to cool.
  3. In a bowl, combine remaining salsa ingredients. Using a sharp knife, cut the corn kernels off the cob and add to salsa, stir to combine.
  4. Heat a barbecue grill plate or cast-iron pan. Drizzle a little olive oil on the plate and grill chicken thighs for 4 minutes on each side or until cooked through.
  5. In a small bowl, combine mayonnaise, chipotle sauce and jalapenos.
  6. Cut brioche buns in half and grill until golden. Smear a generous spoonful of chipotle mayo onto each bun, then top with chicken and salsa.

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