Name: Sticky Chilli Chicken | Marion's Kitchen
Prep time: 10 min
Cook time: 35 min
Yield: 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

Sticky Chilli 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!

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Sticky Chilli Chicken

PREP TIME

10 minutes (+ optional overnight marinating)

COOK TIME

35 minutes

SERVES

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.
Return the pan to a medium heat and pour in the remaining marinade. Cook for 2-3 minutes or until thickened slightly.
Meanwhile, make the cucumber salad by mixing the ingredients until combined.
Serve the chicken with rice and cucumber salad.

Chicken Chilli Sauces Condiments & Sauces Easy weeknight dinners Marinades Sticky Chilli Ginger Sweet Chilli

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Sticky Chilli Chicken

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!
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.
Return the pan to a medium heat and pour in the remaining marinade. Cook for 2-3 minutes or until thickened slightly.
Meanwhile, make the cucumber salad by mixing the ingredients until combined.
Serve the chicken with rice and cucumber salad.

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Sticky Chilli Chicken

Sticky Chilli Chicken

Anaya Dinner Plate Set of 4

Louzon Wave Cheese Knife Set of 3 - Bronze

What our customers say

Sticky Chilli Chicken

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Sticky Chilli Chicken

Sticky Chilli Chicken

Anaya Dinner Plate Set of 4

Louzon Wave Cheese Knife Set of 3 - Bronze

What our customers say

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