Ingredients

1. 6 Coles Australian RSPCA Approved Chicken Thigh Fillets
2. 40g pkt McCormick Grill Mates American BBQ Slow & Low Smokin' Texas BBQ Rub
3. 2 tbsp olive oil
4. 1 cup (80g) shredded red cabbage
5. 1 cup (80g) shredded savoy cabbage
6. 1 carrot, coarsely grated
7. 1 spring onion, thinly sliced
8. 1/4 cup (75g) Zoosh Packs a Punch Free Range Egg Peri Mayo
9. 6 brioche burger buns, split, toasted
10. 1/2 cup (40g) MasterFoods Australian Grown Tomato Sauce
11. Oven-baked chips, to serve

Description

• Step 1

  Heat a barbecue grill or chargrill on high. Coat chicken in rub and oil. Cook for 5 mins each side or until cooked through. Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.

• Step 2

  Meanwhile, place combined cabbage, carrot, spring onion and mayonnaise in a large bowl. Season. Toss to combine.

• Step 3

  Divide the bun bases among serving plates. Top with the tomato sauce, chicken, coleslaw mixture and bun tops. Serve with the chips.