Steps
- Mix 100ml of Buffalo hot sauce, 2 teaspoons of sweet smoked paprika, 3 tablespoons of maple syrup, and half of 2 tablespoons of white wine vinegar.
- Stir in 1½ teaspoons of granulated garlic and 30g of melted cooled butter. Coat 8 boneless skinless chicken thighs, cover, and refrigerate overnight.
- Combine 1 finely sliced pointed cabbage, 1 small thinly sliced red onion, and 2 finely chopped celery stalks.
- Add 50g of mayonnaise, 50g of sour cream, the remaining vinegar, and ¼ bunch of finely sliced chives. Season with salt and pepper and mix well.
- Heat a charcoal barbecue until the coals are ashen. Cook the chicken for 8 minutes per side, basting only early in cooking, until the thickest parts reach 165°F / 74°C.
- Halve 4 Monterey Jack cheese slices, place one half on each thigh, and melt for 1 minute. Split 4 brioche burger buns and fill each with two thighs and some ranch slaw.