Sunday, 24 January 2016

Dish #425 - Sweet Chilly Chicken Thighs

Another recipe which we all love is this "Sweet Chilly Chicken Thighs"...
Chicken thighs - 8 - Skinless
Sweet chilli sauce - ¾ cup
Garlic - 2 cloves crushed
Ginger - finely grated  - 1 teaspoon
Coriander - ½ bunch - leaves picked for garnish, stems scraped and cleaned
Olive oil - ½ teaspoon
Salt - to taste

Combine chicken, sweet chilli sauce, garlic, ginger, coriander stems, oil and salt in a ziplock bag. Seal bag and gently massage the flavours into the chicken. Set aside, to infuse, in the fridge for minimum of 2 hours or overnight.

Preheat oven to 180C.

Transfer chicken and all marinade ingredients into a large baking dish.

Place in the oven to roast until the chicken is cooked through, sticky and caramelized, about 25-35 minutes.
Remove from oven. 

You can also fry the thighs then on a hot covered shallow pan, but check them from time to time so that they do not burn.

Garnish with coriander leaves.

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