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Sticky chilli chicken

Sticky chilli chicken

Anjali Pathak

Recipes by
Anjali Pathak


2 cloves garlic

2 cm root ginger

1 – 2 red chillies, seeds removed if you prefer

1 spring onion

1 lime, zest and juice

1 tablespoon olive oil

1 tablespoon honey

1 tablespoon brown sugar

1 teaspoon soy sauce

1 teaspoon smoked paprika

1 tablespoon fresh coriander, roughly chopped

good pinch of salt & black pepper, to taste

8 - 12 chicken thighs, skin and bone removed

Let's get started...

  1. Preheat the Luce oven to 180°C/350°F/gas 4
  2. Using a food processor or pestle and mortar, pound together the garlic, ginger, red chillies, and spring onion.
  3. Whilst they are still coarse, add the lime zest and juice, olive oil, honey, brown sugar, soy sauce, smoked paprika and coriander. Taste and season with salt and black pepper. It should taste hot and sweet with hints of lime and zesty ginger.
  4. Add the marinade to the chicken, cover and leave in the fridge for a few hours if you have time.
  5. Roast in the oven for around 20 - 25 minutes until cooked through. You can flash it under the grill if you want to caramelise the top. Serve with Celeriac & Green Chilli Slaw and a simple Watercress Salad.

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