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
- Blitz the marinade ingredients and rub onto the chicken thighs. (can be left overnight / several hours if required)
- Bake in the oven for 30-40 minutes until cooked through
- Blitz the sauce ingredients together
- Toast the buns and serve with avocado, lettuce and red onion