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Smoky Chicken Thigh

Smoky Chicken Thigh

with Cheesy Mash and Garlicky Green Beans

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This Smoky Chicken Thigh is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:Family Friendly

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

450 grams


1 unit(s)

Red Onion

150 grams

Green Beans

1 unit(s)

Spring Onion

30 grams

Mature Cheddar Cheese


1 unit(s)

Garlic Clove

4 unit(s)

Chicken Thigh

10 grams

Chicken Stock Paste

64 grams

BBQ Sauce

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2898 kJ
Energy (kcal)693 kcal
Fat30.0 g
of which saturates10.0 g
Carbohydrate61 g
of which sugars12.0 g
Protein46 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of water to the boil with 1/2 tsp salt. Chop the potatoes into 2cm chunks (peel first if you prefer). Halve, peel and thinly slice the red onion. Trim the green beans. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.


When boiling, add the potatoes to the pan of water and cook until you can easily slip a knife through, 15-20 mins.


Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, lay the chicken thighs flat in the pan and add the onion. Fry until the chicken is browned, 4-5 mins each side. Once browned, add the chicken stock paste, water for the sauce (see ingredients for amount) and half the BBQ sauce. Bring to the boil, then lower the heat and simmer until the sauce has thickened and the chicken is cooked through, 6-8 mins. TIP: Add a splash more water if it’s looking a little bit dry. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.


While the chicken cooks, heat a drizzle of oil in another frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.


Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Stir through the Cheddar cheese and spring onion, then season with salt and pepper. Cover with a lid to keep warm.


Once the chicken is cooked, taste the sauce and season with salt and pepper if needed, then stir in the remaining BBQ sauce. Share the mash and green beans between your plates. Serve the smoky chicken alongside, then top with the onions and any remaining sauce from the pan. Enjoy!