The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Free-range Sticky BBQ Chicken, Sweetcorn Quinoa & Avo Salsa
All those crowd-pleasing barbecue flavours, with no need to fire up the coals. We grill tender British chicken thighs in smoky chipotle-honey paste, then pair them with juicy sweetcorn quinoa. To finish? Creamy avocado salsa.
Ready in 20
High protein
6 plants
Family classics
Serving size
Ingredients
- 2 avocado
- 25g honey
- 600g British Free Range chicken thighs
- 160g quinoa (Quinoa 100%)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 3 garlic clove
- 6 tbsp tomato purée
- 1 unwaxed lime
- 1 handful of fresh coriander
- 140g sweetcorn (sweetcorn, water, salt)
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 200g baby tomatoes
- 2 spring onion
Nutritional Information
Calories: 722
Protein: 43g
Carbs: 45g
Fat: 41g
Free-range Sticky BBQ Chicken, Sweetcorn Quinoa & Avo Salsa
All those crowd-pleasing barbecue flavours, with no need to fire up the coals. We grill tender British chicken thighs in smoky chipotle-honey paste, then pair them with juicy sweetcorn quinoa. To finish? Creamy avocado salsa.
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a small bowl & a medium bowl
Get the quinoa on
- Add the quinoa to the saucepan and boil for 13-14 mins until cooked, then drain
Make the BBQ sauce
- Finely grate the garlic and place into the small bowl with the tomato puree, honey, juice from half the lime, the chipotle paste (or to taste) and tamari. Stir until smooth
- Lay the chicken thighs flat onto the foil-lined baking tray, coat with the BBQ sauce and season with salt and pepper. Grill for 16 mins, until golden and cooked through
Meanwhile, make the avo salsa
- Quarter the tomatoes. Dice the avocados into 1cm cubes. Roughly chop the coriander
- Place all into the medium bowl, along with the juice from the remaining lime, 1/2 tbsp oil and a pinch of salt. Toss to combine
Finish the quinoa
- Thinly slice the spring onions. Drain the sweetcorn
- Stir both into the cooked quinoa and season with a pinch of salt and pepper
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the BBQ chicken with corn quinoa and avocado salsa. Spoon over the chicken cooking juices
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