Sticky lime chilli chicken

    40 min

    This favourite dish of mine packs a flavoursome punch, and takes no time at all to cook! This sticky lime chilli chicken serves four.

    4 people made this

    Serves: 4 

    • juice of 1 lime
    • 6 tablespoons sweet chilli sauce
    • 8 chicken drumsticks, skin on
    • 600g microwave Thai lime and herb rice
    • fresh coriander leaves, to serve
    • 1 small handful fresh mint, shredded

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 200 C / Gas 6. Line a baking tray with tin foil.
    2. Mix the lime juice and sweet chilli sauce in a bowl large enough for all the chicken drumsticks. Add the chicken and coat thoroughly.
    3. Bake in the preheated oven for 25 to 30 minutes, turning occasionally until browned and no longer pink in the centre. The juices should run clear when a knife is inserted into the thickest part of the meat. Remove from the oven.
    4. Heat the rice according to the pack instructions and divide into warmed plates or bowls and top with the chicken. Garnish with the coriander and mint and serve immediately.


    Add some stir fried vegetables such as baby corn, sugar snap peas and peppers for added fibre and vitamins.

    See it on my blog

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