BBQ Sauce
Shallots
Garlic Clove
Chili
Hickory Liquid Smoke	tbsp
Honey	tbsp
Soy Sauce	tbsp
Bourbon Whiskey	ml
Tomato Paste	tbsp
Ketchup	g
Vegetable Broth	ml
Sweet Paprika Powder	tbsp
Ground Ginger	tsp
Salt & Pepper to taste
Pulled Chicken
Boneless Chicken Breast	g
Orange Zest	tsp
Orange Juice	tbsp
Brown Sugar	g
Sweet Smoked Paprika Powder	tbsp
Mustard	tbsp
Salt & Pepper to taste
Pickled Topping
Cucumber
Red Onion
White Wine Vinegar	ml
Olive Oil	ml
Mustard Seeds	tsp
Sugar	tsp
Burger
Brioche Burger Buns

1. Peel the shallots and garlic and cut into fine cubes. Halve the chili lengthwise and scrape out the seeds. Heat a small saucepan over medium-high heat with the hickory liquid smoke oil and sauté the onions, garlic, and chili for about 2-3 minutes.
2. Add the honey, deglaze with soy sauce and whiskey and let reduce for about 3 minutes. Add the tomato paste and stir. Add ketchup, broth, paprika powder and ginger powder and simmer for about 5 minutes. Season with salt and pepper. Set aside to cool down.
3. Preheat the oven to 140ºC. Wash the chicken and pat dry. In a medium bowl, combine the chicken with the orange zest, orange juice, BBQ sauce, sugar, paprika, and mustard.
4. Place the chicken fillets in an ovenproof baking dish and pour the remaining marinade over them. Cover with aluminum foil. Place the marinated chicken in the oven for about 2.5 - 3 hours.
5. In the meantime, wash the cucumber, dry it and cut lengthwise into fine strips using a spiralizer. Peel the onion, halve and cut into fine strips. In a medium bowl, whisk together the cucumber, onions, white wine vinegar, olive oil, mustard seeds, and sugar. Season with salt and pepper. Leave for at least 1 hour.
6. Remove the chicken from the oven and pull it with two forks.
7. Top each bottom burger bon with pulled chicken, cucumber, and onions. Serve with fries.

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