Chilli Jam Chicken

29 Aug

This recipe is the perfect midweek supper because the chicken can be put in the marinade in the morning, ready to cook when needed. It is a simple marinade and can be flung together easily. This dish is packed with flavor and the chicken  is moist and tender. It can be served with rice or for a lighter meal, some steamed green beans and a crunchy salad.

Chilli Jam Chicken (Serves 4)

1tbsp rapeseed oil

1tbsp soy sauce

1tbsp rice wine vinegar/white wine vinegar

2 cloves of garlic, minced

2cm piece of root ginger, finely chopped

1/2 red chilli, finely chopped

1 spring onion, finely chopped

4 chicken breasts/thighs

6tbsp chilli jam

  • Preheat the oven to 190ºc/350ºf. Mix the rapeseed oil, soy sauce, vinegar, garlic, ginger, chilli and spring onion in a large oven proof dish. Whisk together and add the chicken, toss to coat. At this point you can cover the chicken and leave to marinate in the fridge.
  • If you are using chicken breasts, bake in the oven for 25-30mins then using a pastry brush, spread the chilli jam on the chicken and bake in the oven for another 5mins.
  • If you are using the chicken thighs, bake in the oven for 35mins then brush on the chilli jam and bake for a further 10mins.
  • Serve straight from the oven with rice and steamed greens.
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