Peanut butter and jelly chicken with corn salad recipe

Name: Peanut butter and jelly chicken with corn salad
Yield: Serves 4
Ingredients: 600g pack chicken thigh fillets; 3 tbsp Stockwell & Co. crunchy peanut butter; 3 tbsp redcurrant jelly; 1 tbsp sweet chilli dipping sauce; 2 tbsp olive oil; 300g frozen broad beans; 325g tin sweetcorn in water, drained; 250g pack cherry tomatoes, halved; 1 red chilli, finely chopped; 1 tbsp red wine vinegar; 15g fresh basil, leaves roughly torn

Peanut butter and jelly is an American favourite – try a new twist on this nutty-sweet flavour combination with this marinated chicken thigh recipe. Chilli adds a little kick to the marinade and the fresh sweetcorn salad makes a satisfyingly simple side. Ready in an hour, this dairy- and gluten-free recipe is the perfect family dinner.

See method

Serves 4
5 mins to prepare and 45 mins to cook, plus 10 mins marinating
508 calories / serving

Dairy-free
Gluten-free

Shop your ingredients

Tesco British Chicken Thigh Fillets 600G
600g pack chicken thigh fillets
£5.75
£9.58/kg
Stockwell & Co Crunchy Peanut Butter 340G
Everyday Low Price
3 tbsp Stockwell & Co. crunchy peanut butter
£0.90
£2.65/kg
Tesco Finest Blackcurrant Conserve 340G
3 tbsp redcurrant jelly
£2.55
£7.50/kg
Encona Thai Sweet Chilli Sauce 220Ml
£1.20 Clubcard Price
(£5.45/litre)
Offer valid for delivery from 29/09/2026 until 26/10/2026
1 tbsp sweet chilli dipping sauce
£1.70
£7.73/litre
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco Baby Broad Beans 650G
300g frozen broad beans
£1.95
£3.00/kg
Tesco Naturally Sweet Sweetcorn 325G
Aldi Price Match
325g tin sweetcorn in water, drained
£0.53
£2.04/kg DR.WT
Nightingale Farms Cherry Tomatoes 250G
250g pack cherry tomatoes, halved
£0.62
£2.48/kg
Tesco Red Chillies 60G
Aldi Price Match
1 red chilli, finely chopped
£0.51
£8.50/kg
Tesco Red Wine Vinegar 350Ml
1 tbsp red wine vinegar
£1.55
£4.43/litre
Tesco Fresh Cut Basil 30G
Aldi Price Match
15g fresh basil, leaves roughly torn
£0.50
£16.67/kg

Method

Preheat the oven to gas 6, 200°C, fan 180°C and line a shallow baking tray with nonstick baking paper. Put the chicken on the lined baking tray. Mix the peanut butter with the redcurrant jelly, sweet chilli sauce and 1 tbsp oil. Pour over the chicken and leave to marinate in the fridge for 10 mins.
Bake the chicken for 40-45 mins until crisp, golden and cooked through, basting halfway through.
Meanwhile, blanch the broad beans in a pan of boiling water for 2 mins. Drain and double-pod, if you like, then mix with the sweetcorn, tomatoes and chilli. Toss with the remaining oil, the vinegar and basil. Serve with the chicken.