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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!)

Sticky Chili Chicken

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Mama Noi used to make this quick chicken dish for me when I was little, and it’s still a favourite today for a weeknight meal. The marinade is an epic blend of sweet and spicy, and leaves a gorgeous char on your meat. It’s great with ribs, wings… and everything else too, to be honest!

WATCH THIS RECIPE

STICKY CHILI CHICKEN

PREP TIME

10 minutes (+ optional overnight marinating)

COOK TIME

35 minutes

SERVES

4

Ingredients

1 tbsp vegetable oil

4 boneless chicken thigh fillets

1 bottle Marion’s Kitchen Sticky Chilli & Ginger Asian Steakhouse Marinade (use my store locator to find out where to buy) OR 1 qty Chilli Ginger Marinade (recipe below)

Marinade (recipe below)

steamed rice to serve

 

Chilli ginger marinade:

4 large red chillies (about 50g/1.7oz), sliced

6 garlic cloves

6 cloves pickled garlic (you can also use pickled onion)

5cm (2 inches) piece ginger, roughly chopped

½ cup brown sugar

2 tsp onion powder

2 tsp garlic powder

2 tsp sea salt

½ cup white vinegar

3 tbsp soy sauce

¼ cup water

 

Cucumber salad:

2 small cucumbers, cut into bite-sized pieces

¼ small red onion or 1 red shallot, sliced

roughly torn mint leaves

3 tbsp Marion’s Kitchen Sweet Chili Sauce

juice of 1 lime

Steps

For the marinade, place all the ingredients in the bowl of a food processor and blend until smooth.

In a large bowl, combine the chicken fillets and the marinade. Set aside to marinate for 10 minutes or overnight.

Preheat oven to 180°C/360°F.

Heat the oil in a large non-stick pan over medium heat. When the pan is hot, add the chicken pieces and cook 3-4 minutes each side or until just starting to char at the edges. Pour a little more marinade over the chicken as it cooks but keep at least a ¼ cup of the marinade to make a sauce later. Turn the heat off and transfer the chicken to a roasting tray (keep the residual marinade and cooking juices in the pan). Cover the chicken with foil and cook in the oven for about 10-15 minutes or until the chicken is cooked through.

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Return the pan to a medium heat and pour in the remaining marinade. Cook for 2-3 minutes or until thickened slightly.

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Meanwhile, make the cucumber salad by mixing the ingredients until combined.

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Serve the chicken with rice and cucumber salad.

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