10 minutes
Cooking time: 20 minutes
- 8 free-range chicken thighs
- olive oil
- Woolworths’ Napa Jack BBQ sauce
- For the dip
- 1 T sriracha sauce
- 1⁄2 cup smooth cream cheese
- Rub the chicken thighs with olive oil and grill or braai, turning every 5 minutes, for 15 minutes.
- Baste the chicken with Woolworths’ Napa Jack BBQ sauce while cooking for a further 10–15 minutes, or until cooked through and sticky.
- Serve with Woolworths crunchy summer salad.
- Make a quick dip with the sriracha sauce and smooth cream cheese.
*Recipe courtesy of Woolworths Taste, by Hannah Lewry.
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