Grilled Chicken with Smoked Chilli and Peanut Sauce

Cook time 30 Minutes


4 chicken thighs, boned and skin on (or off if you prefer), cut in half
Olive oil
Salt and pepper
½ a tin of chipotle in adobo sauce (or 2 red chillies grilled until soft and 1 tsp. of smoked paprika)
1 small tomato
1 cloves of garlic
1 tsp. apple cider vinegar
½ tsp. dried oregano
Pinch of allspice powder
¼ cup of crunchy peanut butter
1 tsp. honey
¼ a small savoy cabbage, finely shredded
½ bunch of coriander, stalks and leaves chopped
¼ bunch of mint, leaves picked and torn
1 lime, peeled and cut into small pieces
½ bunch spring onions
2 tbs. olive oil
Salt and pepper
Small tortilla wraps, to serve

Grilled Chicken with Smoked Chilli and Peanut Sauce


To make the sauce, puree the chilli, tomato, garlic, vinegar, oregano and spice in a blender until smooth. Add the peanut butter and honey and blitz again until a smooth sauce forms. If too thick add a little warm water.

Heat a barbeque or griddle to a high heat. Drizzle oil all over chicken thighs then season with salt and pepper. Cook chicken skin-side down for 2-3 minutes or until lightly charred and crispy. Turn the heat down to medium and turn chicken. Cook for a further 3-4 minutes. Remove the chicken and rest for 1-2 minutes.

Combine the cabbage, herbs, lime and spring onions in a bowl. Drizzle over the olive oil and season with salt and pepper. Toss.

Warm the tortillas up as per packet instructions. Serve them with salad, chicken and a generous dollop of sauce.