When we discovered this spiced chicken thigh recipe with prawn skewers, we had to share it with you. It's BBQ season, after all, which means that many of us are likely to have a few different delicious marinades on the go, at any one given time!
Not only is it beyond tasty, but it is very much BBQ-friendly and also pretty healthy. Complete with the perfect combination of flavoursome rice, black beans and zesty corn on the cob, it's clear that this Caribbean-inspired recipe makes the perfect summertime meal.
It's brought to life by poudre de colombo... (more on that below). Keep scrolling for a flavour sensation and when you want more BBQ recipes, go to our hub page. For further food ideas and inspiration, be sure to check out our food hub.
A big shout out to HelloFresh for providing us with this very awesome recipe.
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Chicken thighs recipe
- 4 chicken thighs – (free-range/higher welfare if you can)
- 180g king prawns
- 2 garlic cloves
- 1/2 a lime
- 25g desiccated coconut
- 1 pack black beans (roughly 400g)
- 150g basmati rice
- 2 corn on the cob
- 40g mango chutney
- 30g butter
- 1 sachet of chicken stock powder/half a regular chicken stock cube
- 1 pot of Poudre de Colombo (3-4 tspns)
- 1 tsp sugar
- 300ml boiling water
- 1 1/2 tbsp olive oil
- 4 skewers
1. Fire up the barbie, or preheat your oven to 200°C/392 Fahrenheit.
2. Soak the skewers in some water and boil the kettle.
3. Zest the lime and cut it in half.
4. To make your marinade, whisk the sugar, oil and 2 tsps of poudre de colombo together in a bowl.
5. Add the chicken thighs, coating them in the marinade, cover the bowl with clingfilm (or a non-plastic alternative) and store in the fridge.
6. Thread the king prawns onto the skewers, then sprinkle them with half of the lime zest, add a nice drizzle of olive oil and season well.
7. Peel and crush the garlic.
8. Drain and rinse the black beans.
9. Heat a medium saucepan on a high heat (without oil) to toast the desiccated coconut.
10. Watch closely and stir frequently so that it turns golden (not burnt!).
11. Add this to a separate bowl then heat the same pan up again, this time with a good glug of olive oil.
12. Add the garlic, another 1-2 tsps of poudre de colombo, stir and cook for a couple of minutes.
13. Rinse the rice (rule of three) and add it do the saucepan along with the 300ml of boiling water, your stock powder/cube, and the black beans.
14. Bring this to the boil, then lower the heat to a gentle simmer, cover and let this cook for 10 minutes.
15. Once done, take the pan (still covered) off the heat and let it sit for another 10 mins to finish off the cooking.
16. Meanwhile, half the corn on the cobs and lay them each on separate sheets of tin foil (enough to wrap them in).
17. Add a chunk of butter to each, sprinkle the remaining lime zest between then all, season and finally scrunch the tin foil around each one to make a parcel.
18. BBQ these, or add them to the oven for 25 mins.
19. To cook the prawns if not doing them on the barbie, they will just need 5-6 mins in the oven (try not to overcook as they will become rubbery). While, if not BBQing the chicken, fry these in a pan without oil until cooked through (about 6-7 mins on each side).
20. Finally, heat the mango chutney, half the lime juice and 2tbsps of water in a small pan, simmer until sticky and thickened.
21. Plate up! Fluff the rice with a fork, adding the desiccated coconut and remaining lime juice. Taste and season if needed, then add to plates or a serving bowl.
22. Drizzle the mango chutney sauce over the prawn skewers and serve along with the chicken and corn.
What is poudre de colombo?
Poudre de colombo is a spiced curry blend that originated in the Caribbean. It's golden in colour and mild, yet the combination of fenugreek, clove, turmeric and cumin with pepper, mustard, coriander and a hint of lemon bring warmth to a variety of dishes.
It's an investment spice, one that you can use in this recipe, but that will also work when cooking with fish, goat or even when using sweet potato as a vegan alternative – tasty.