Calypso Chicken Burgers

Calypso Chicken Burgers

I got the idea for cooking chicken in foil at the Boston Jerk Festival in Jamaica. Boston is the HQ of barbecue, so where better to learn a trick like this? It means the chicken burger stays together in one piece and is easy to cook and eat.

For how many? Makes 6


  • 6 skinless, boneless chicken thighs
  • 5 spring onions, roughly chopped
  • 2½ tbsp freshly chopped coriander
  • 1 tbsp snipped chives
  • 1 tbsp roughly chopped fresh root ginger
  • 2 garlic cloves
  • 1 tsp salt
  • 1 organic egg
  • 150g fresh mango, cut into small dice
  • 2 courgettes
  • olive oil, for brushing
  • 6 burger buns, buttered
  • Juice of 1 lime
  • 2 large tomatoes, sliced thickly
  • 1 red onion, peeled and finely sliced (optional)
  • Reggae Reggae Sauce, barbecue or chilli sauce (optional)


Put all the burger ingredients except the mango into a food-processor and whizz to a rough paste.

Tip into a mixing bowl and carefully stir in the mango. Alternatively, finely chop everything by hand and thoroughly mix together with the egg and then the mango.

Form the mixture into 6 patties. Place each patty on a large rectangle of foil. Fold the foil over and scrunch the edges together to make secure parcels. Put the parcels in the fridge for 1 hour, or overnight if you want to get ahead.

Barbecue the burgers in their foil parcels for 10 minutes. Meanwhile, slice the courgettes into thin lengths, brush with oil and barbecue them alongside the parcels until patched with brown on both sides, and soft and floppy in texture.

Remove the burgers from their foil, brush with oil and barbecue on both sides until lightly browned.

To serve, squeeze a little lime juice over the burgers and place them in the buns with a slice of tomato, slices of courgette, some red onion and a drizzle of sauce, if you like.

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