Easy-peasy, sticky, caramelised chicken. Perfect for a big family dinner.

  • Serves: 4 people
  • Prep time: 75 minutes
  • Cooking time: 35 minutes
    • Mexican
    • Gluten Free

    Savoury Chocolate Baked BBQ Chicken

    Recipe Information

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    900g Chicken Thigh Fillets

    75g 70% Moser Roth Fairtrade Coca Dark Chocolate Bar

    1 x tsp Instant Coffee

    1 x tsp Ground Cumin

    1 x tsp Paprika

    1 x tsp Chilli Powder

    1 x tsp Mustard

    65g Tomato Ketchup

    60g Honey

    70g Demerara Sugar

    25ml Cider Vinegar

    10ml Worcestershire Sauce

    2 x cloves Garlic

    40ml Water

    30g Fresh Coriander

    Dried Crushed Chillies

    Sea Salt and Black Pepper


    Peel and mince the garlic.

    Mix the ground cumin, paprika, chilli powder, tomato ketchup, vinegar, honey, Worcestershire sauce, garlic and mustard together in a large bowl.

    Break up the chocolate and put into a heatproof bowl along with the coffee, sugar and the water.

    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.  

    Add this to the other ingredients in the large bowl and mix well. Season with salt and pepper.

    Next, put the chicken thighs into the bowl and stir through to coat. Marinate for at least an hour.

    When ready to cook, pre-heat the oven to 200°C/Gas Mark 6.

    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. 

    Serve sprinkled with chopped fresh coriander and some chilli flakes.