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Peanut butter and jelly chicken with corn salad recipe

30 ratings

Peanut butter and jelly is an American favourite – try a new twist on this nutty-sweet flavour combination with this marinated chicken thigh recipe. Chilli adds a little kick to the marinade and the fresh sweetcorn salad makes a satisfyingly simple side. Ready in an hour, this dairy- and gluten-free recipe is the perfect family dinner. See method

Serves 4
5 mins to prepare and 45 mins to cook, plus 10 mins marinating
508 calories / serving
Gluten-free
Dairy-free

Ingredients

600g pack chicken thigh fillets
3 tbsp Stockwell & Co. crunchy peanut butter
3 tbsp redcurrant jelly
1 tbsp sweet chilli dipping sauce
2 tbsp olive oil
300g frozen broad beans
325g tin sweetcorn in water, drained
250g pack cherry tomatoes, halved
1 red chilli, finely chopped
1 tbsp red wine vinegar
15g fresh basil, leaves roughly torn

Each serving contains

Energy
2125kj
508kcal 25%
Fat
29g 41%
Saturates
6g 30%
Sugars
17g 19%
Salt
0.6g 10%

of the reference intake
Carbohydrate 25.4g Protein 37.2g Fibre 7.5g

Method

Preheat the oven to gas 6, 200°C, fan 180°C and line a shallow baking tray with nonstick baking paper. Put the chicken on the lined baking tray. Mix the peanut butter with the redcurrant jelly, sweet chilli sauce and 1 tbsp oil. Pour over the chicken and leave to marinate in the fridge for 10 mins.
Bake the chicken for 40-45 mins until crisp, golden and cooked through, basting halfway through.
Meanwhile, blanch the broad beans in a pan of boiling water for 2 mins. Drain and double-pod, if you like, then mix with the sweetcorn, tomatoes and chilli. Toss with the remaining oil, the vinegar and basil. Serve with the chicken.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.