Sweet chilli chicken

Sweet chilli chicken

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(12 ratings)

Ready in 20 minutes

Easy

Serves 4
An incredibly easy Chinese-style chicken dish which is sweet, spicy and sticky

Nutrition and extra info

Nutrition:

  • kcal242
  • fat9g
  • saturates2g
  • carbs9g
  • sugars6g
  • fibre1g
  • protein31g
  • salt1.28g
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Ingredients

  • 3-4 tbsp chilli sauce, depending on how hot you like it (we used Amoy)
  • 2 tbsp clear honey
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 boneless chicken breast fillets, skin on
  • 2 garlic cloves, crushed
  • 1 lime, cut into 4 wedges, to serve, optional
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. To make the glaze, preheat the grill to high. Mix together the chilli sauce, honey and oil in a large bowl. Using a sharp knife make 3-4 slits across the skin side of each chicken breast. Season with salt and pepper then lift the skin on each breast and tuck under the crushed garlic. Now dip the underside of each chicken breast in the glaze until evenly coated. Reserve the rest of the glaze for later.

  2. To cook the chicken, put the chicken on the grill pan, glazed side up, and grill for 8 minutes until golden and sticky. Turn the chicken breasts over, brush with the remaining glaze, then cook for another 6-8 minutes until the chicken is firm and cooked through. Serve straight away with wedges of lime for squeezing over, if liked.

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Comments, questions and tips

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hettie39
1st Sep, 2012
2.05
Quite bland. Just tastes of overcooked honey. Needs real chillis I think.
juniorchef
28th Feb, 2011
5.05
all i can say is... yum yum!
chefdicko
3rd Oct, 2010
2.05
just not as much tast as i had wanted will make again with some different chilli sause needs more of a kick
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Jon Noble's picture
Jon Noble
30th May, 2020
2.05
To be honest this recipe looks far too complicated , I make this Sweet chilli chicken much easier and probably tastier as. The trick to getting the chicken succulent is to bake it in tinfoil in the oven, marinaded in a sweet chilli sauce. I serve this with cold lemon & Chive potato salad to give it an amazing contrast between the hot chilli chicken and the cold salad. Check out my recipe for this on Cowbridge Kitchen
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