Carrie's Oriental Chicken

Carrie's Oriental Chicken


3 people made this

About this recipe: This delicious chicken marinade is perfect for large groups of people or small dinners, depending on how much chicken you use. To stretch the marinade just add 1/3 more of everything. I like to leave the skin on the chicken pieces but you can remove it first if you like. Best served on a bed of basmati rice. Putting the lemon in the microwave for 30 seconds first allows you to get more juice out of it.

carriecorkirl County Cork, Ireland

Serves: 3 

  • Required Chicken Pieces. (Leg and wing works best)
  • 2 Cloves Garlic
  • 1 tbsp Sunflower Oil
  • 4 tbsp Sweet Chili Sauce
  • 3 tbsp Soy Sauce
  • 1 Lemon, juiced
  • 2 tbsp Honey
  • 1 tbsp grated ginger (dried ground ginger works as well if you don't have fresh ginger).

Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

  1. Preheat oven to 200C (190C for fan ovens).Chop and crus the cloves of garlic. Place them in a bowl with the sunflower oil. Add the lemon juice and ginger and mix well. Allow to stand for 3-5 mins for the flavours to mix.
  2. Add the soy sauce and sweet chili sauce. Mix them in well. Cut slits in the chicken pieces to allow the marinade to soak in. If you have left the skin on, then lift it gently so that when you are marinading, you can spread the marinade beneath the skin.
  3. Marinade the chicken pieces, making sure the marinade gets below the skin and into the slits to spread throughout the chicken. Leave to stand for 10 mins. Place in a large dish (a casserol or lasagne dish works well here) and cover in tin foil. Place in the oven for 30 mins.
  4. While you are waiting, take the remaining marinade and add the honey. Take out the chicken after 30 mins and remove the tin foil. Baste the chicken in the marinade with the honey. The honey reacts really well with the skin if you have left it on. Make sure you cover each piece of chicken. There should be marinade in the bottom of the dish by this stage too. Return to the oven without the tin foil for 45 mins.
  5. After 45 mins turn over each of the chicken pieces to allow the under side to brown up. Spoon the marinade from the bottom of the dish over the chicken. You may or may not want to add another spoon of sweet chili sauce at this stage. If you do, just drizzle it directly from a spoon onto the chicken pieces and spread with a spoon. Return to the over for 15 mins more.
  6. Serve with basmati rice or noodles.


The longer you can leave the chicken both stand after marinating, and in the oven, the better, but there has to be a time constraint on here for those of you who don't have all day.

Recently viewed

Reviews (1)


Very tasty.worth the work put in,will cook again - 06 Feb 2010

Write a review

Click on stars to rate