Smoky Honey‑Lime Chicken Thighs with Grilled Halloumi and Tangy Coleslaw

Ingredients

• chicken thighs
• coleslaw
• garlic
• halloumi
• honey
• lime

Method

1. Make the marinade: in a bowl whisk 3 tbsp honey, the juice of 2 limes (about 3 tbsp), 2 tbsp olive oil, 3 garlic cloves finely minced, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp sea salt and ½ tsp black pepper. Add 800g chicken thighs (skin on if possible), toss to coat and leave to marinate for 10–15 minutes at minimum (or up to 2 hours in the fridge).
2. Prepare the slaw: in a separate bowl mix 3 tbsp mayonnaise, 1 tbsp Greek yoghurt, 1 tbsp lime juice, 1 tsp honey and 1 small clove garlic finely minced. Season with salt and pepper, then toss with 300g coleslaw mix. Chill in the fridge while you grill.
3. Preheat your barbecue or grill to medium‑high (around 200°C on a gas grill). Oil the grates to prevent sticking.
4. Cook the chicken: shake off excess marinade and place the thighs skin‑side down on the grill. Cook for 10–12 minutes, then flip and cook a further 8–10 minutes until the juices run clear and the meat is cooked through with a good char. In the final 3–4 minutes brush the chicken with a little extra honey (about 1 tbsp) mixed with 1 tsp lime juice to caramelise.
5. Grill the halloumi: slice 250g halloumi into 1cm slices and brush both sides with a glaze of 1 tbsp honey and 1 tbsp lime juice. Grill for 2–3 minutes each side over a hot spot until golden and slightly charred.
6. Rest and assemble: transfer chicken to a board and rest for 5 minutes. Give the slaw a final toss and taste for seasoning.
7. Serve: plate the chicken thighs with slices of grilled halloumi and a generous spoonful of tangy coleslaw. Offer extra lime wedges to squeeze over and a drizzle of remaining honey‑lime glaze if liked.

Tips

• For juicier results use bone‑in, skin‑on thighs; the skin crisps and protects the meat from drying out.
• Keep an eye on the honey glaze — sugars burn quickly over high heat. Brush it on in the final minutes of cooking.
• If using a charcoal barbecue, move chicken to a cooler zone after the initial char to finish cooking through without burning.
• Make the slaw a few hours ahead to allow flavours to meld; add a little extra dressing before serving if it dries out.
• If you prefer less garlic heat in the slaw, use garlic paste or a roasted clove for a milder, sweeter flavour.

Recipe by

Diego Alvarez

View chef profile →