Grilled Chicken with Smoked Chilli and Peanut Sauce

Justine brings her love for Mexican recipes to Everyday Gourmet. Using La Ionica chicken she shows us how to make a tasty grilled chicken with smoked chilli and peanut sauce. Try it today for your family.

Serves: 4 Prep: Cook:
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Grilled Chicken with Smoked Chilli and Peanut Sauce


  • 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

Cooking 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.

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