Chilli Honey Baked Chicken Thighs (with Corn, Avocado and Jalapeño Salsa)
Juicy boneless chicken thighs baked in a hot, spicy honey glaze and served with fresh corn and avocado salsa. An easy dinner recipe for busy weeknights.
Servings: 3 servings
Calories: 587kcal
Ingredients
Chicken:
- 6 Chicken thighs skinless and boneless
- 2 tablespoon BBQ seasoning
- 60 ml Honey
- 2 tablespoon Sriracha sauce
- 1 tablespoon Chilli oil
- 2 tablespoon Soy sauce
Salsa
- 1 Avocado diced
- 160 g Sweetcorn canned; drained weight
- 1 Lime juice only
- 10 Pickled jalapeños diced
- 1 pinch Sea salt
- 1 pinch Ground black pepper
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Coat 6 Chicken thighs in 2 tablespoon BBQ seasoning and put them into the oven for 20 minutes.
- Mix together 60 ml Honey, 2 tablespoon Sriracha sauce, 1 tablespoon Chilli oil and 2 tablespoon 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 Lime1 pinch Sea salt and 1 pinch Ground black pepper. Serve alongside the cooked chicken.
Notes
- Use bone-in chicken thighs for maximum flavor and juiciness. This will change the cooking time though and take longer to cook, because the bone absorbs some of the heat
- Line your baking tray with foil or parchment for easy cleanup.
- If you like your chicken extra sticky, brush with extra honey in the last 5 minutes of baking.
- Char the corn (grill or pan-fry) before adding it to the salsa for a smoky kick.
- If you want crispier chicken then you will need to use skin on thighs.
Nutrition
Serving: 1portion | Calories: 587kcal | Carbohydrates: 48g | Protein: 49g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1676mg | Potassium: 924mg | Fiber: 6g | Sugar: 28g | Vitamin A: 1333IU | Vitamin C: 22mg | Calcium: 146mg | Iron: 7mg
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