Sticky Ginger, Lime And Chili Chicken – a delicious recipe with ground turmeric, honey, gingerroot, garlic, sweet chili sauce, chicken breasts. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Put the turmeric, honey, ginger, garlic, lime zest and juice and chili sauce into a bowl, then whisk to combine. Make several deep slashes through the skin and flesh of each chicken breast, then add them to the bowl and stir to coat in the mixture. Cover with plastic wrap and leave in the fridge overnight.
2
Preheat the oven to 425u00b0F Lift the chicken breasts from the marinade and put them, skin side up, in a roasting tin just large enough to hold them in a single layer (any larger and the marinade will burn).
3
Spoon over 4tbsp of the marinade and roast for 30-35min until the chicken is golden and cooked through. Keep warm.
4
Put the leftover marinade into a pan with the wine and bring to the boil. Bubble for 10-12min until reduced by half and syrupy. Serve the chicken with the sauce.
701
kcal
Calories
9
g
Fat
94
g
Carbs
68
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 teaspoons ground turmeric, 9 ounces clear honey, 4 in fresh gingerroot, finely grated, 2 fat garlic cloves, crushed, and more.
Yes, Sticky Ginger, Lime And Chili 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.
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