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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Coconut Sweet Chilli Roast Chicken

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This is one of my favourite weeknight dinners because it’s super easy to do, and I can juggle #mumlife at the same time! The glaze on this roast chicken is sticky, sweet and pure deliciousness, and it’s perfect with Asian greens and some simple rice. Gorgeous!

WATCH THIS RECIPE

COCONUT SWEET CHILLI ROAST CHICKEN

PREP TIME

10 minutes

COOK TIME

45 minutes

SERVES

4

Ingredients

4 x chicken thigh fillets (about 180g/6 oz each)

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

1 tbsp sweet dark soy sauce (or kecap manis)

8 small bamboo skewers

steamed rice to serve

 

Steamed Asian greens:

500g (1 lb) Chinese broccoli or any other Asian green vegetable

3 garlic cloves, roughly chopped

3 tbsp soy sauce

Steps

Preheat oven to 180°C/360°F.

Line a baking tray with foil.

Combine the chicken thigh fillets, Coconut Sweet Chilli and sweet dark soy sauce. Mix well. Fold the chicken thighs into a tight, plump shape and use 2 bamboo skewers per fillet to fix them in place.

Place the chicken on the lined baking tray. Brush with a little of the marinade left in the bowl (reserve remaining marinade to make a finishing sauce). Roast the chicken in the oven for 30 minutes or until cooked through (larger fillets might take 40-45 minutes).

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Place the remaining marinade in a small saucepan over high heat. Bring to a boil and simmer for 1-2 minutes. Add a couple of tablespoons of water if the sauce becomes too thick.

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To cook the steamed Asian greens, bring a large wide pan of water to the boil over high heat. Make a ‘trivet’ by coiling a large piece of foil into a circle. Slice the stem part of the Chinese broccoli on the diagonal. Then slice the leaves into wide pieces. Place the stems on a plate that will fit inside the pan. Drizzle over half the soy sauce. Place the plate on top of the foil trivet and cover the whole lot with a lid. Steam for 3-4 minutes. Then add the leaves on top of the stems and sprinkle over the garlic and remainder of the soy sauce. Replace the lid and steam for another 3-4 minutes or until the vegetables are just tender.

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When the chicken is cooked, serve it with the Asian greens, rice and extra sauce on top.

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