Sweet chilli chicken
You can never have too many soup recipes, so give Sweet chilli chicken a try. Watching your figure? This gluten free and dairy free recipe has 128 calories, 1g of protein, and 7g of fat per serving. This recipe serves 4. For 41 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. It is brought to you by BBC Good Food. Head to the store and pick up lime, garlic cloves, olive oil, and a few other things to make it today. 117 people have tried and liked this recipe. Many people really liked this American dish. From preparation to the plate, this recipe takes around 20 minutes. It is perfect for The Super Bowl. With a spoonacular score of 11%, this dish is not so excellent. Try Sweet Chilli Chicken Maki, Sweet chilli and Soy baked chicken, and Thai chicken cakes with sweet chilli sauce for similar recipes.
Servings: 4
Ingredients:
3-4 tbsp chilli sauce, depending on how hot you like it (we used Amoy)
2 tbsp clear honey
2 tbsp olive oil
4 boneless chicken breast fillets, skin on
2 garlic cloves, crushed
1 lime, cut into 4 wedges, to serve, optional
Equipment:
grill
knife
bowl
grill pan
Cooking instruction summary:
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.
Step by step:
1. To make the glaze, preheat the grill to high.
2. 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.
3. 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.
4. Serve straight away with wedges of lime for squeezing over, if liked.
Nutrition Information:
covered percent of daily need
