Sticky Chili Roast Chicken Recipe

Name: Sticky Chili Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken legs, with skin and bone; 6 chicken thighs, with skin and bone; 3 tablespoons chipotle paste, divided; 3 teaspoons ground coriander; 2 tablespoons olive oil, divided; 1 lime, juice; black pepper; 2 onions, cut into 8 wedges; 6 garlic cloves, bashed flat; 1 red chili pepper, deseeded, finely chopped; 1 tablespoon dark brown sugar; 1 teaspoon tomato paste; ⅞ cup chicken stock

Servings: persons

6 chicken legs, with skin and bone
6 chicken thighs, with skin and bone
3 tablespoons chipotle paste, divided
3 teaspoons ground coriander
2 tablespoons olive oil, divided
1 lime, juice
black pepper
2 onions, cut into 8 wedges
6 garlic cloves, bashed flat
1 red chili pepper, deseeded, finely chopped
1 tablespoon dark brown sugar
1 teaspoon tomato paste
⅞ cup chicken stock

1
Heat oven to 400 degrees Fahrenheit.
2
Put the chicken into a plastic food bag with 2 tablespoons of the chipotle paste, all the ground coriander, 1 tablespoon oil, a squeeze of lime and a grinding of black pepper.
3
Marinate for 30 minutes or up to 24 hours.
4
Place chicken in a roasting pan; scatter the onion around, drizzle with a little more oil.
5
Roast for 1 hour until the chicken is dark golden and crisping on top.
6
After 30 minutes, tuck the garlic in around the chicken.
7
Lift the chicken and onions out of the pan onto a big plate.
8
Turn the oven to low and keep the chicken warm, uncovered.
9
Place the tin on the burner; spoon off excess fat; add most of the chili pepper and fry for 2 minutes until fragrant.
10
Stir in the dark brown sugar, tomato paste and remaining chipotle paste.
11
Add the chicken stock and bubble down for about 5 minutes until you have a sticky sauce.
12
Season with salt and pepper and another squeeze of lime juice.
13
(The chicken will keep in a low oven, uncovered, for up to half an hour.
14
You can also decant the sauce into a saucepan and reheat it.)
15
To serve, spoon the sauce and garlic over and around the chicken and scatter with the remaining chili.
16
Serve with salad, salsa and wedges.

939

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 chicken legs, with skin and bone, 6 chicken thighs, with skin and bone, 3 tablespoons chipotle paste, divided, 3 teaspoons ground coriander, and more.

Yes, Sticky Chili Roast Chicken falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sticky Chili Roast Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions