Grilled Chicken with Smoked Chilli and Peanut Sauce

Cook Time 30 Minutes

Ingredients

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

Method

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.