Monday, 3 April 2017



1 tsp crushed garlic
6 TBLS Mrs Ball's Sweet Chilli Sauce
1 ½ red Thai curry paste
2 tsps fresh coriander, finely chopped
1 tsp fresh basil, finely chopped
3 TBLS lemon juice
½ tsp lemon rind, grated
2 TBLS water
Salt & pepper
8 pieces chicken, skin and flesh lightly sliced


Heat the oven to 200°C and line a baking tray with foil.
In a large bowl, mix all the ingredients together and then add the chicken. Massage the marinade/paste into the chicken.

Cover and allow to marinate for 30 to 40 minutes.
Arrange the chicken on the foil tray and roast in the oven for 35 to 40 minutes or until cooked through.
Use the leftover marinade to baste the chicken during cooking.

Chef's tip:
Serve chicken with jasmine rice and steamed green vegetables for a complete meal.
Garnish with extra fresh herbs.
This marinated chicken can also be cooked on the braai instead of
the oven.

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