Encona Thai Sweet Chilli BBQ chicken thighs
https://www.coop.co.uk/recipes/encona-thai-sweet-chilli-bbq-chicken-thighs
Succulent grilled chicken marinated with layers of flavour, perfect for a BBQ
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Feeds
4
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Ready in
1 hour
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 39.9g
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Ingredients
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285ml Encona Thai Sweet Chill Sauce
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520g Co-op British chicken thigh fillets
For the slaw;
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2 tbsp unsalted peanuts
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1 tbsp sesame seeds
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6 tbsp Co-op mayonnaise
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3 tbsp Encona Thai Sweet Chilli Sauce
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Zest of 1 lime plus 2 tsp juice
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200g white cabbage, shredded
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1 carrot, grated
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2cm piece ginger, thinly sliced
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1 mango, thinly sliced
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1 red chilli, deseeded and finely chopped
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2 spring onions, trimmed and finely sliced
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½ 25g pack fresh coriander, roughly chopped
Method
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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.
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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.
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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.
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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.
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Serve the slaw with the chicken and garnish with the chopped peanuts, sesame seeds and coriander.
