Matt Preston’s Sweet Chilli Chicken


Matt Preston Sweet Chilli Chicken
Serves 4

8 boneless, skinless chicken thigh fillets


  1. Combine chicken, sweet chilli sauce, garlic, ginger, coriander stems, sesame oil and salt in a ziplock bag. Seal bag and gently massage the flavours into the chicken. Set aside, to infuse, in the fridge for minimum of 2 hours or overnight.
  2. Preheat oven to 180C.
  3. Put chicken and all marinade ingredients into a large baking dish.
  4. Place in the oven to roast until the chicken is cooked through, sticky and caramelised, about 25-35 minutes. Remove from oven. Scatter with coriander leaves and kaffir lime leaves.

Recipe and Image Credit: Tenplay


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On The List is my creative outlet and stems from my passion for discovering products, places, food and other interesting things, new and old, in South Africa and overseas.

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