Sticky Ginger, Lime and Chili Chicken
"An aromatic, sweet marinade of turmeric, honey, ginger, lime and chili gives this chicken a wonderful flavor. Time does not include marinating."
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 teaspoons ground turmeric
- 9 ounces clear honey
- 4 in fresh gingerroot, finely grated
- 2 fat garlic cloves, crushed
- 2 large limes, grated zest and juice
- 6 ounces sweet chili sauce
- 8 boneless chicken breasts, skin on
- 2 1⁄2 cups white wine
directions
- Put the turmeric, honey, ginger, garlic, lime zest and juice and chili sauce into a bowl, then whisk to combine. Make several deep slashes through the skin and flesh of each chicken breast, then add them to the bowl and stir to coat in the mixture. Cover with plastic wrap and leave in the fridge overnight.
- Preheat the oven to 425°F Lift the chicken breasts from the marinade and put them, skin side up, in a roasting tin just large enough to hold them in a single layer (any larger and the marinade will burn).
- Spoon over 4tbsp of the marinade and roast for 30-35min until the chicken is golden and cooked through. Keep warm.
- Put the leftover marinade into a pan with the wine and bring to the boil. Bubble for 10-12min until reduced by half and syrupy. Serve the chicken with the sauce.
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Reviews
-
This is really awesome, although I may make a couple of changes next time. We like food with a bit of a kick so I would add some Krista's Jamican Hot Sauce to this next time, or another similar hot chili sauce. I only made 4 breasts but used the amount of sauce for 8. I would double the sauce for 8 breasts.
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
