Sticky marinated chicken, perfect for weeknight meal or entertaining.
Sticky Chilli Chicken Traybake
2 hours marinating required
Instructions
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Combine sweet chilli sauce, coriander stems, garlic, ginger, soy sauce, sesame oil and lime zest. Place chicken and marinade in a large glass bowl or resealable bag and gently turn to coat chicken. Refrigerate to infuse for a minimum of 2 hours or overnight.
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Preheat oven to 180°C/350°F. Grease a large baking dish.
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Place chicken in baking dish, pouring over any extra marinade. Bake about 40 minutes until sticky and caramelised. Chicken should be falling from bone. Scatter with coriander leaves and lime wedges.
Note
Serve with coconut rice and Asian slaw.
To make coconut rice, cook using absorption method. 1 cup rice needs 1 ½ cup liquid, 2 cups rice needs 3 cups liquid. Use 1 x 400ml can coconut milk and top up remaining liquid with water. Bring to boil then cover with tight fitting lid and reduce to low heat, cook about 10 minutes.
Absolute hit with the family! Thankyou…
We all loved this! Definitely will make again. A handy dish for a busy day as you can put the chicken/marinade in the fridge first thing and at supper time just pop it in the oven to cook. I served with coconut rice – delicious combination!
Really nice and went down a treat with the family.
This is amazing, very easy and delicious.
Always enjoyed and very easy! We prefer it with plain rice rather than coconut as it’s quite sweet.
Where do I find the recipe for the Asian slaw that’s recommended to serve with this dish, please?
Slaw
Here is a link to a slaw on the website that is very tasty. Otherwise use a store bought slaw.