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Caramelised Chilli Chicken

Caramelised Chilli Chicken created by French Tart

From our local/state paper. Posting here to share as it sounds good. At this stage times are estimated.

Ready In:
1hr
Serves:
Units:

ingredients

directions

  • Preheat oven to 225°C.
  • Cut chicken into 8 pieces (2 drumsticks, 2 thighes and 2 half breasts [cut the breasts in half again to give you your 8 pieces - one portion will have wings, remove if you don't want them there] or buy a precut chicken.
  • Mix together in a large bowl all ingredients except the chicken pieces and mix well to combine and then put the chicken pieces in and coat them well in the marinade.
  • Line a shallow sided tray with baking paper and place the chicken pieces on the tray in a single layer.
  • Spoon any remaining marinade over the chicken pieces.
  • Place in pre-heated oven and bake until well browned and juices run clear (estimate 35 to 45 minutes, depending on size of chicken pieces).
  • Serve with rice and steamed vegetables.
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RECIPE MADE WITH LOVE BY

@ImPat
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@ImPat
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"From our local/state paper. Posting here to share as it sounds good. At this stage times are estimated."
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  1. breezermom
    I used bone in skinless chicken breasts, and they turned out very moist. However, cooking at the suggested temp was way too hot. I ended up reducing the heat to 350 degrees F. Also, I would sub srichicha sauce instead of ketchup....or just use regular tomato sauce. The chicken was very good, but the sauce tasted just a bit too much like ketchup to me. But a great week night meal regardless! Made for Holiday tag game. Thanks for sharing!
    Reply
  2. breezermom
    I used bone in skinless chicken breasts, and they turned out very moist. However, cooking at the suggested temp was way too hot. I ended up reducing the heat to 350 degrees F. Also, I would sub srichicha sauce instead of ketchup....or just use regular tomato sauce. The chicken was very good, but the sauce tasted just a bit too much like ketchup to me. But a great week night meal regardless! Made for Holiday tag game. Thanks for sharing!
    Reply
  3. COOKGIRl
    Very good and *EASY* to prepare. I cut down the amount of fresh chili so that ~Tasty Dish~ could enjoy the chicken, too. Baked at 350ºF for about 30 minutes then another 15-20 minutes @ 437ºF. I used local, free range chicken thighs. Which direction do I take this: Asian or American Southern? The latter served over cheesy grits with a side of freshly steamed veggies. The chicken would be delicious over jasmine or basmati rice, too. for an Asian meal. Garnished with some fresh cilantro/coriander. Made for Recipe Swap #83 in Australian forum.
    Reply
  4. MollyLin
    Caramelised Chilli Chicken Created by MollyLin
    Reply
  5. graffeetee
    this is a yummy easy weeknight meal. i have made it a few times now, both with skin and bone in thighs and skinless boneless thighs. i put this in my convection oven to enhance the caramelization. dh was very enthusiastic about this dish as well.
    Reply
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