Coconut Sweet Chilli Chicken Tray Bake

Coconut Sweet Chilli Chicken Tray Bake

Coconut Sweet Chilli Chicken Tray Bake INGREDIENT Coconut Sweet Chilli Chicken Tray Bake European Print This
Serves: 4
Nutrition facts: – calories – fat


8 x chicken pieces (bone-in thigh, drumsticks and marylands are great or chicken breast fillets)

½ cup Marion’s Kitchen Coconut Sweet Chilli (use my store locator to find out where to buy)

½ tsp turmeric

1 tsp sweet paprika

1 x sweet potato, cut into chunks

2 red onions, cut into wedges

2 tbsp vegetable oil

coriander leaves to serve (optional)

sea salt


Preheat oven to 180°C/360°C

To prepare the chicken, make 3-4 shallow cuts into the chicken pieces to allow more marinade to flavour the chicken. Spread the chicken pieces out in a roasting tray. Pour over the Coconut Sweet Chilli sauce. Season with a little salt and sprinkle over the turmeric and sweet paprika. Mix everything up until well combined.

Place pieces of sweet potato and onion in between the chicken pieces. Drizzle with oil and season the vegetables with a little extra salt. Roast in the oven for 1 hour or until the chicken is cooked. Sprinkle with coriander leaves and serve.

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