Let's get started!
- Rub your chicken with the Exodus rub and let it marinate for 1 hour.
- Pierce a sweet potato with a fork and rub it with a little oil. Place the potato on the BBQ, turn regularly and bake it until tender in 45 minutes.
- Prepare the pineapple chutney according to this recipe.
- Grill the chicken on the BBQ until it reaches a core temperature of 68°C. Above 75°C, the chicken will become dry.
- Cut a bun in half and butter it. Toast the buttered sides until golden brown on the BBQ or in a pan.
- Mix the mayonnaise to taste with a little lime juice, grated lime zest, and grated orange zest. Spread this on the bottom of the bun.
- Build your burger from bottom to top in the following way: a scoop of baked sweet potato, some lettuce, the grilled chicken, and top with a scoop of pineapple chutney. Close your bun and dig in!
Tip
Serve this burger with sweet potato fries!
This recipe is in collaboration with chef Kosta Manetas.
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