Bill Granger makes BBQ chicken burger with an Asian-inspired kimchi slaw on Lorraine for a tasty summer lunch or tea.

The ingredients are: 6 boned chicken thighs, 1 carrot, 5cm daikon (white radish), 1 Lebanese cucumber, or ½ regular cucumber, 150g kimchi, shredded, 4 tbsp sour cream, 1 tbsp Sriracha chilli sauce, 6 white buns.

For the marinade: 2 tbsp soy sauce, 2 tbsp apple juice, 1 tbsp toasted sesame oil, 2 cloves garlic, crushed, 2 spring onions, chopped, 1cm piece ginger, grated, 1 tbsp brown sugar and 1 tsp toasted sesame seeds.

To prepare the dish, combine all the ingredients for the marinade in a bowl and toss in the chicken. Cover and chill in the fridge for an hour.

Place the carrot, radish an cucumber in a bowl and toss through the shredded kimchi. Set aside.

In a separate bowl, combine the sour cream and Sriracha chilli sauce.

Remove the chicken from the marinade and barbecue or grill over a high heat for 4 to minutes on each side, until cooked through.

Spread the base of the baps with the Sriracha-and-sour-cream mix, top with the chicken and then serve with the kimchi ‘slaw.