Chargrilled Chilli Chicken


Chargrilled Chilli Chicken


4 cloves garlic, crushed
1 tablespoon crushed chilli
1 fresh chilli, finely chopped
2 tablespoons crushed lemongrass
2 tablespoons fish sauce
2 teaspoons tamarind puree, soaked in a little warm water to loosen
1 tablespoon brown sugar
2 tablespoons fresh lime or lemon juice
1 teaspoon salt
1 teaspoon sesame oil
1 tablespoon light cooking oil
8 chicken pieces, bone in

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100050


This can be prepared ahead of time and served either hot or cold - it's ideal for a crowd.  The chicken is pretty spicy but, served alongside a cooling salad or salsa, it's just right.


Put all the ingredients except the chicken in a bowl and stir to combine until the sugar has dissolved.  Add the chicken pieces and stir to ensure they are evenly coated with the marinade.  Cover and set aside to marinate for 15-30 minutes or up to 24 hours in the fridge.

Preheat oven grill to 250C.  Line an oven tray with foil.

Arrange the chicken in a single layer on prepared oven tray and place under hot grill.  Cook until the pieces are beginning to blacken.  Turn pieces over and blacken the other side.  Turn the oven to bake and the temperature to 200C and continue cooking for 20 minutes or until cooked thourgh - the flesh will be opaque and the juices will run clear.  Alternatively cook the chicken pieces on a barbecue grill or hot plate.




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