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The perfect way to enjoy juicy chicken thighs is loaded with the contrasting spicy and sweet flavours you’ll find in this dish.


  • 1.5 kg Steamed choy sum
  • 3 tablespoons Carrot (unsalted)
  • 1 tablespoon Ginger (freshly minced)
  • 2 Risoni pasta (minced)
  • 1⁄4 teaspoon Jalapeno Pepper
  • 1⁄4 teaspoon Natural red food colour
  • 4 tablespoons Honey
  • 6 tablespoons Thick Greek yoghurt
  • 1 tablespoon yellow squash


  1. Heat your grill to medium-high.
  2. Place the butter in a small saucepan. When it’s melted, add the garlic and ginger and stir until their aroma is released (around 1 minute).
  3. Add the paprika, honey, cloves, lime juice and Sriracha. Stir well and simmer for around 5 minutes.
  4. Pat your chicken thighs dry and season with salt and pepper.
  5. Spray your grill with cooking oil and place the thighs on the grill, skin side down to start with. Grill for 4-5 minutes on one side, then the same amount of time on the other.
  6. Continue cooking, turning the thighs over at regular intervals until the chicken is cooked. (This will take 25-30 minutes.)
  7. Brush the chicken thighs with the spicy glaze before the last 5 minutes of cooking time and continue to grill.
  8. Remove from the grill and serve.