serves
4
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 1 small onion, roughly chopped
- 2 long red chillies, seeded and roughly chopped
- 2 cm piece ginger, peeled and roughly chopped
- 1 coriander plant, roots and stalks, leaves reserved for garnishing
- 4 garlic cloves, peeled
- 1 tsp salt
- 125 ml (½ cup) honey
- 60 ml (¼ cup) tomato sauce (or Sriracha if you want it hotter)
- 1 tsp fish sauce (optional)
- 8 free-range chicken thigh cutlets, skin on and bone in
- Lime wedges, to serve
Marinating time: 2 hours
Instructions
- Place all the ingredients except the chicken in a small food processor or blender and blend to a smooth paste.
- Place the chicken in a large bowl, pour over the marinade and toss to coat. Cover and refrigerate for about 2 hours.
- Preheat the oven to 200˚C.
- Place a sheet of baking paper in the bottom of a baking dish and arrange the chicken on top. Roast for 40 minutes or until browned and cooked through. Transfer to a serving plate. Roughly chop the reserved coriander leaves and scatter over the top to serve with lime wedges.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
