COOK IT.
Add all the ingredients, aside from the fish sauce and oil, to a pestle and mortar. Pound for a few minutes until you get a smooth paste. Add the fish sauce to make it into a marinade. Pop the thighs into a zip lock bag or a bowl and massage in the marinade. When the chicken is fully coated, add the oil and massage through again. Allow to marinade for a minimum of 1hr or ideally overnight.
Heat your Napoleon BBQ PRO Charcoal 22 to cook directly over medium to high heat. Using tongs, shake off any excess marinade and place the chicken thighs, skin side down, on the grills. Leave for at least 3-4 minutes before turning over. Flip over on the other side for another 3-4 minutes.
Continue cooking until the thighs are lightly charred. The internal temperature of the meat should register at at least 75C with an instant real thermometer, ideally over 80C as we like to overcook thighs a little on the BBQ. Unlike breast meat, chicken thighs, legs, and wings get more tender the longer they cook.
While your chicken is cooking, lightly flatten the spring onions with the back of a knife. Brush the onions and cut little gem lettuce with a little olive oil. Grill the lettuce and spring onion until lightly charred and set aside. Spread a little mayo on the burger buns and toast until on the cut side.
To make the Thai slaw, using a pestle and mortar, pound together the garlic, chilies, and peanuts. Stir through the caster sugar, lime juice, and zest. Mix this with your prepared slaw vegetables.
To bring the burger together, add more mayo to the base of the bun. Add some of the charred, spring onion and lettuce, then a slice of tomato. Add the grilled chicken then a few tablespoons of the slaw. You can serve it as is or with a handful of shoestring fries.
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Happy Grilling!