- 8 free-range chicken thighs
- olive oil
- Woolworths’ Napa Jack BBQ sauce
- For the dip
- 1 T sriracha sauce
- 1⁄2 cup smooth cream cheese
Rub the chicken thighs with olive oil and grill or braai, turning every 5 minutes, for 15 minutes.
Baste the chicken with Woolworths’ Napa Jack BBQ sauce while cooking for a further 10–15 minutes, or until cooked through and sticky.
Serve with Woolworths crunchy summer salad.
Make a quick dip with the sriracha sauce and smooth cream cheese.