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Encona Thai Sweet Chilli BBQ chicken thighs

Encona Thai Sweet Chilli BBQ chicken thighs


Succulent grilled chicken marinated with layers of flavour, perfect for a BBQ

  • Feeds 4 Feeds 4
  • Ready in 1 hour 45 minutes

Each serving contains

  • Energy
    2554kj 612kcal
  • Fat
    High 55%
  • Saturates
    Med 29%
  • Sugar
    High 40%
  • Salt
    High 45%

% of adult’s reference intake | Carbohydrates per serving : 39.9g

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  • 285ml Encona Thai Sweet Chill Sauce

  • 520g Co-op British chicken thigh fillets

For the slaw;

  • 2 tbsp unsalted peanuts

  • 1 tbsp sesame seeds

  • 6 tbsp Co-op mayonnaise

  • 3 tbsp Encona Thai Sweet Chilli Sauce

  • Zest of 1 lime plus 2 tsp juice

  • 200g white cabbage, shredded

  • 1 carrot, grated

  • 2cm piece ginger, thinly sliced

  • 1 mango, thinly sliced

  • 1 red chilli, deseeded and finely chopped

  • 2 spring onions, trimmed and finely sliced

  • ½ 25g pack fresh coriander, roughly chopped


  1. Pour the 285ml sweet chilli over the chicken thighs in a large bowl and massage well. Cover and marinate in the fridge for at least 1 hour, or overnight if you can.

  2. When ready to cook, fire up your BBQ or preheat the grill to a medium/high heat. Slash the skin of the chicken, then cook for 35 minutes, turning frequently. Ensure that the chicken is thoroughly cooked through and piping hot before removing from heat.

  3. Meanwhile, place the peanuts in a small pan and dry fry for 3-4 minutes until golden. Set aside to cool slightly before roughly chopping. Add the sesame seeds to the pan and cook for 1-2 minutes until golden and aromatic. Set aside with the peanuts.

  4. Mix the mayo with the 3 tbsp sweet chilli and lime juice. Combine the cabbage, carrot, ginger, mango, chilli and spring onions before stirring in the mayonnaise.

  5. Serve the slaw with the chicken and garnish with the chopped peanuts, sesame seeds and coriander.

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