This recipe incorporates a thai-like flavour from the vibrant chilli and soy sauces aswell as the rice vinegar. For the chilli sauce I used Frank's Red Hot sauce. (If you dont have this i recommend any chilli sauce that is spicy, thick and peppery. This chicken can be marinated for up to 24 hours and can be done on a grill or barbeque for a nice glaze, or simply thrown in the oven for a quick yummy meal with some veg.
1 Lime (Juice & Zest)
1 Cup of dark soy sauce (16 Tbsp)
1/2 Cup of Frank's Red hot sauce
3 Tbsp of Rice Vinegar
5 Tbsp of Sweet chilli sauce
600g of Chicken
Firstly Get a bowl big enough to fit the ingredients inside. Place the Chicken in the bowl (I used chicken breast but you can use basically anything).
Prepare the marinade. Firstly zest the lime and squeeze the lime juice into a bowl. Add the remaining ingredients to the marinade.
Pour the marinade over the chicken and seal it in the fridge. I usually leave it between 1-24 hours depending on when I want to eat it. You can either put this in the oven at 180c for 20-25 minutes or you can grill/barbeque it. If you are using the oven, it will not caramelise however, if you are grilling/barbequeing, it will form a nice glaze over the meat. Serve this with whatever you want (I usually have rice and vegetables with it)
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