Sweet Chili Lime Chicken Thighs Food

SWEET CHILLI CHICKEN THIGHS

Steps:

• Make the marinade by combining sweet chilli sauce, soy sauce, salt and pepper in a small jug
• Add chicken thighs to a bowl and use a pastry brush to coat both sides with the chicken marinade, place on fridge for 10 or more minutes
• Season griddle with olive oil, use tongs to place into pan and grill at a medium heat for 7 mins each side. Note 1
• Turn heat off, rest for 1-2 mins then serve with rice and greens

4 INGREDIENT HONEY LIME CHILI CHICKEN THIGHS

Steps:

• Heat oven to 375°F.
• Whisk the lime juice, garlic, chili powder, and honey together and set aside.
• Pat chicken dry.
• Heat an ovenproof skillet on the stove top, add oil. When it ripples, carefully add the chicken, skin side down. Shake the pan a little to prevent sticking. Brown on one side until it turns a deep, dark golden colour (about 4-5 minutes), then flip and brown on the other side.
• Remove from heat, drain excess oil, pour the honey-lime-chili mixture over all and place skillet in the oven.
• Bake for 25-30 minutes or until chicken reaches an internal temperature of 175°F.
• Serve garnished with extra lime slices.

SWEET CHILI LIME CHICKEN THIGHS

Steps:

• Mix together the soy sauce, sweet chili sauce, honey, lime, and garlic
• Preheat the oven to 375
• Place the thighs in a baking pan, bone down
• Pour the sauce over the top of the chicken and bake for 35-45 minutes
• Serve with rice and fresh vegetables

SWEET CHILLI CHICKEN

Steps:

• 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.
• 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.