Barbecue Pulled Chicken Burgers with Sweet Potato Wedges
American recipes

Barbecue Pulled Chicken Burgers with Sweet Potato Wedges

In the Oven
serves 4

These barbecue pulled chicken burgers are made with juicy chicken thighs, a smoky sauce and toasted buns, with paprika-seasoned sweet potato wedges for dipping and scooping.

Cook the chicken until tender, shred it into the sauce, and serve everything hot for an easy weekend supper.

BBQComfort FoodDinner
20 mins prep30 mins cook50 mins total

  1. Heat the oven to 200°C fan. Put the sweet potato wedges on a baking tray, toss with the vegetable oil, paprika and half the salt, then spread them out in one layer.

  2. Rub the chicken thighs with the olive oil, remaining salt and black pepper. Place them on a second tray and roast alongside the wedges for 25–30 minutes, turning the wedges halfway, until the chicken is cooked through and the wedges are tender and browned.

  3. Transfer the chicken to a board and rest for 5 minutes. Shred it with two forks, removing any bones or tough pieces.

  4. Put the shredded chicken in a saucepan with the BBQ sauce. Warm over a medium-low heat for 5–7 minutes, stirring until coated and piping hot.

  5. Toast the cut sides of the buns in a dry frying pan or under the grill until lightly golden.

  6. Fill the toasted buns with the pulled chicken and serve with the sweet potato wedges.

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