Chilli Jam Chicken Thighs


  • 4 chicken thighs – butterfly as thinly as possible
  • 1 small bunch coriander finely chopped
  • 4 slices prosciutto
  • 4 tbs TGS Co. Chilli Jam
  • 100g goats cheese


Chilli Jam Chicken Thighs


  1. Mix coriander, chilli jam and goat’s cheese to a paste.
  2. Spread onto butterfly thighs
  3. Roll thighs tightly and place at end of prosciutto slice. Roll tightly.
  4. Place thighs on a low heat BBQ plate or in a moderate oven at 180C – seam side facing down
  5. If cooking on the BBQ, cook over low heat. When nearly cooked, increase the heat to char slightly
  6. Optional: For a little more heat, brush Chilli Jam onto the rolls when nearly cooked and grill for about 2 minutes turning as they caramelise


Chilli Jam chicken thighs recipe