For the Chicken:

  • 3 cloves garlic
  • 4 tsp salt
  • 2 tbsp ground cumin
  • 2 tbsp paprika
  • 1 tsp freshly ground black pepper
  • 2 tbsp (30ml) white vinegar
  • 2 tbsp (30ml) vegetable oil
  • 4 boneless, skinless chicken thighs

For the Sauce:

  • 3 whole jalapeño chiles,
  • 1 tbsp (15ml) chilli paste 
  • 1 pack fresh coriander
  • 2 medium cloves garlic
  • 60ml mayonnaise
  • 120ml greek yogurt
  • juice of 1 lime
  • 1 tsp white vinegar
  • 60ml extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

To Serve:

  • 4 sturdy buns, such as telera or ciabatta
  • 2 ripe avocados, halved, pitted, and flesh scooped
  • Thinly sliced red onion
  • Crisp lettuce leaves, such as romaine
  1. Blitz the marinade ingredients and rub onto the chicken thighs. (can be left overnight / several hours if required)
  2. Bake in the oven for 30-40 minutes until cooked through
  3. Blitz the sauce ingredients together
  4. Toast the buns and serve with avocado, lettuce and red onion