Savoury Chocolate Baked BBQ Chicken Recipe by Aldi

Mexican food is one of the most popular foods in Ireland according to Google trendswith burrito bars popping up all over the country in the past few years. While we’re all still cooking at home, Aldi wanted to help you to celebrate Cinco de Mayo (5th May) with some fantastic Mexican recipes that you can try yourself!

Savoury Chocolate Baked BBQ Chicken – A Mexican favourite – Easy-peasy, sticky, caramelised chicken. Perfect for a big family dinner.

Serves: 4 people

Prep time: 75 minutes

Cooking time: 30 minutes

Recipe

Ingredients:

  • 900g Butcher’s Selection Irish Chicken Thigh Fillets
  • 75g Moser Roth 70% Cocoa Dark Chocolate Bar
  • 1 x tsp Alcafe Rich Roast Instant Coffee Granules
  • 1 x tsp Stonemill Cumin
  • 1 x tsp Stonemill Paprika
  • 1 x tsp Stonemill Chilli Powder
  • 1 x tsp Bramwells English Mustard
  • 65g Bramwells Tomato Ketchup
  • 60g Grandessa Organic Squeezy Honey
  • 70g The Pantry Caster Sugar
  • 25ml The Deli Speciality White Wine Vinegar
  • 10ml Bramwells Worcestershire Sauce
  • 2 x cloves Nature’s Pick Garlic
  • 40ml Water
  • 30g Fresh Nature’s Pick Coriander
  • Stonemill Crushed Chillies
  • Stonemill Sea Salt and Stonemill Black Pepper

Method:

  1. Peel and mince the garlic.
  2. Mix ground cumin, paprika, chilli powder, tomato ketchup, vinegar, honey, Worcestershire sauce, garlic and mustard together in a large bowl.
  3. Break up the chocolate and put into a heatproof bowl along with the coffee, sugar and water.
  4. Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water, then stir until all the ingredients are melted.  
  5. Add this to the other ingredients in the large bowl and mix well. Season with salt and pepper.
  6. Next, put the chicken thighs into the bowl and stir through to coat. Marinate for at least an hour.
  7. When ready to cook, pre-heat the oven to 200°C/Gas Mark 6.
  8. Line a baking tray with some tin foil and put the thighs and the marinade in the tin, with some space between the thighs, and roast for 35 minutes. 
  9. Serve sprinkled with chopped fresh coriander and some chilli flakes.

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