Most delicious sticky sweet chilli and soy baked chicken served with fragrant coconut rice will quickly become a family favorite.
Course Asian, Chicken, Dinner
Keyword Baked chicken, Dinner, easy recipe
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
Author Alida Ryder
for the chicken
1cupsoft brown sugarI used Demerara sugar
1/3cupdark soy sauceYou could use Tamari if you're gluten free, always double checking the label
1-2chilliesfinely chopped (depending on how spicy you like it)
8fresh chicken thighs
for the coconut rice
1mugaround 350-400ml capacity jasmine rice
1x 400ml coconut milk
1muguse the rice mug chicken stock/water
fresh lime wedges
steamed green beans
To make the glaze for the chicken, combine the sugar and water together in a saucepan and allow to come to a simmer over high heat.
When the sugar has dissolved, add the chillies, vinegar, soy sauce, fish sauce, ginger and garlic. Allow to simmer for 15-20 minutes uncovered, until the glaze has reduced and is thick and syrupy. If you are using previously frozen chicken, you'll need to cook it down more as the chicken will release a lot of water when it's cooking, diluting the glaze.
Pre-heat the oven to 180°c and line a roasting tray with foil.
Place the chicken thighs in the roasting tray then pour over the glaze.
Place in the oven and allow to bake for 30 minutes-45 minutes, spooning the glaze in the pan over the chicken every 15 minutes, until the chicken is dark and sticky and cooked through.
To make the rice, combine the rice, coconut milk, chicken stock/water and salt in a small pot and bring to a simmer over medium heat. Cook to packet instructions until rice is cooked through and fragrant.
Serve the chicken with the rice, lemon wedges and steamed green beans.
If using frozen chicken, boil the glaze for an extra 5 minutes and bake the chicken at a higher temperature, as the chicken will release a lot of moisture and will result in a runnier glaze consistency.