Hello everyone. I hope you are all doing good?
I am here again this time with a quick recipe that can be served anytime. It doesn’t have to always be on a special occasions.
Sweet chilli is a delicious dip that goes with almost any type of meat (chicken, beef, fish etc)
Today I am using chicken thighs. Its one of the second part of the chicken that is meaty.
- Chicken thighs (4-6)
- 1/2 a cup of sweet chilli sauce
- 3 Garlic cloves
- 1/4 of fresh Ginger
- 3 tablespoon of Honey
- 4 tablespoon of Light soy sauce
- 5 tablespoon of Dark soy sauce
- Sliced mixed peppers
Grilling or baking tray
Wash the chicken thoroughly and remove any stay hair. If there happen to be any excess skin, please cut it off.
Pat the chicken dry with a kitchen towel.
Next mix all the ingredients together. You can add more garlic and ginger depending on your taste preference.
Poke the chicken with a knife all round. This will allow the marinade to infuse properly.
Brush all the chicken with the marinade thoroughly. Pour the rest of the marinade over the chicken and cover tightly with a cling film. Refrigerate overnight for better flavour.
After marinating overnight, turn on the oven to about 180 degree’s and let it heat up for about 5 minutes so that there is even distribution of heat.
After 5 minutes, put the chicken in the oven and let it cook for about 45 minutes at first.
Then flip it over (the skin facing up) brush the marinade juice in the baking tray over the skin and change it from oven to grill. (5 minutes) it will firm up the chicken and give a nice golden crisp texture.
After the chicken is done, remove it from the oven, and then add the sliced peppers to the marinade, mix it throughly and roast for about 5-7 minutes.
Remove the peppers from the oven. Serve your chilli chicken with the roast peppers over a bed of rice or cauliflower rice. (Grated cauliflower)
That’s it from Me. Pictures below.
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