Chilli Honey Baked Chicken Thighs (with Corn, Avocado and Jalapeño Salsa)
3 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 Chicken thighs (skinless and boneless)
- 2 tablespoons BBQ seasoning
- 60 ml Honey
- 2 tablespoons Sriracha sauce
- 1 tbsp Chilli oil
- 2 tablespoons Soy sauce
- 1 Avocado (diced)
- 160 g Sweetcorn (canned; drained weight)
- 1 Lime (juice only)
- 10 Pickled jalapeños (diced)
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
Method
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Coat 6 Chicken thighs in 2 tbsp BBQ seasoning and put them into the oven for 20 minutes.
- Mix together 60 ml Honey, 2 tbsp Sriracha sauce, 1 tbsp Chilli oil and 2 tbsp Soy sauce.
- Brush the sauce over the cooked chicken and put it back in the oven for 5 minutes.
- Meanwhile, mix together the 1 Avocado, 160 g Sweetcorn, 10 Pickled jalapeños, juice of 1 Lime, 1 pinch Sea salt and 1 pinch Ground black pepper. Serve alongside the cooked chicken.