Grilled Chicken Chilli

15 Dec 2021

50 Minutes | easy | Serves 4

This is a riff on chilli con carne using grilled chicken and white beans. It’s smoky, lightly spiced and perfect for loading with toppings like green chilli, avocado and coriander. Serve with rice and tortilla chips.

Ingredients

  • 500g boneless, skin-on chicken thighs (the skin will keep the chicken moist during cooking, but you could use skinless if you prefer)
  • 500ml chicken stock
  • 1 onion, diced
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • 1 tsp paprika
  • 2 cloves garlic, crushed or finely grated
  • 400g tin white beans such as cannellini
  • Sliced green chilli, to serve
  • Sour cream, to serve
  • Coriander, to serve
  • Avocado, diced, to serve
  • 1 lime

Directions

1.

Preheat two gas burners

Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium.

2.

Using a rolling pin

Using a rolling pin or meat tenderiser, flatten the thighs until they are an even thickness. Rub the thighs with a little oil and season with salt. Place the thighs over direct heat and cook for 8-10 minutes each side, or until cooked through.​​​​​​​

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3.

Casserole

In a large casserole dish, add a splash of oil and cook the onion for around 10 minutes, stirring regularly, until soft.​​​​​​​

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4.

Combine

Combine the ground cumin, coriander, and paprika with 1 tablespoon water and add it to the casserole. Add the garlic too, then cook, stirring, for a couple of minutes. Move it to one side while you finish cooking the chicken.​​​​​​​

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5.

Once the chicken is cooked

Once the chicken is cooked, remove the skin and shred the meat. Add it back to the casserole along with the stock and beans. Cook to heat through over medium-low heat for around 10 minutes.​​​​​​​

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6.

Top with sour cream

Top with sour cream, sliced green chilli, coriander and chopped avocado to serve. ​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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