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Blackened chicken thighs

Serves   1
Prep time: 15 mins
Cooking time: 40 mins

Quick and easy in the oven or a great addition to the BBQ hot plate these chicken thighs can be as spicy as you like.

  • Chicken




  • 1 ½ tsp Greggs Cayenne Pepper
  • 2 tsp Greggs Paprika
  • 1 tsp Greggs Cinnamon
  • ¾ tsp Greggs Ground Allspice
  • 1 tbs Chelsea Brown Sugar
  • 2 fresh green chilli, deseeded
  • 1 large onion, peeled and chopped
  • 4- 8 chicken thighs cutlets
  • 1.5 kg Pams New Season Potatoes, ¼’d, washed
  • 250g Yoplait Greek Style Natural Yoghurt
  • 1 knob ginger (chopped)
  • 1 telegraph cucumber, cut into batons
  • 1 bunch of parsley, chopped
  • ALSO NEED: oil, salt and pepper


  1. Preheat oven to 180 ºC
  2. Put the ground spices into a food processor and add the 1 tbs brown sugar, 1½ chillies,
  3. onions, and 1 tbs oil. Blitz to a smooth paste.
  4. Put the chicken into a large mixing bowl, add the spice paste and mix well.
  5. Cover and transfer to the fridge for at least ½ an hour.
  6. Roast the chicken for 35-40 minutes or until cooked.
  7. Boil the new potatoes until tender then drain and let cool.
  8. For the dressing, blend the yoghurt, ginger, and remaining chilli and season.
  9. Mix the cucumber and parsley into a bowl. Add the dressing and stir. Season well.
  10. Gently mix in the cool potatoes.
  11. Serve the chicken with the potatoes and cucumber salad.

And more:

  • Add 1 tsp of spice paste, a handful of parsley to 100ml oil and blitz to make a herb oil to drizzle over the salad
  • This spice paste can be used with roast kumara.
  • Add ½ tsp each of cinnamon, allspice and ginger to your favourite (brown sugar) shortbread recipe, for a perfect Christmas treat.