A marinade can truly make or break a chicken dinner -- and that's why this one is so so good! Rule of thumb when it comes to this recipe -- leave it marinading for at least 24 hours, up to 48 hours. Second; it's totally fine to dumb the chicken and its marinade into a ziplock bag and freeze it for up to a month (because it will marinade more as it defrosts later). Third -- it's up to you to leave the skin on or off your chicken. Fourth -- in this recipe I use chicken thighs on the bone with the skin intact; however, feel free to use while chicken breasts or a quartered chicken, and to remove the skin if you want :). Fifth and final -- this is a roasted recipe. Roasting in the oven gives it that gorgeous charr, and on a bed of bell peppers and onions, the chicken isnt soggy because the veggies are soaking up all that chickeny-goodness! Give it a try and drop me a line. Or even better, send me a photo :)
750g —1kg Chicken thighs on the bone, skin in tact
Salt and pepper to taste (generously)
1/2 cup sweet chili sauce
1/2 cup honey
1/3 cup water
5 tablespoons dark soy sauce
2 tablespoons vinegar
3 tablespoons lime juice
2 teaspoons minced garlic
5 tablespoons BBQ sauce
3 bell peppers, sliced (different colors preferred)
2 large onions, sliced
Drizzle of sunflower oil
Clean and pat dry your chicken thighs. Set aside.
In a bowl, combine sweet chili sauce, honey, water, dark soy sauce, vinegar, lime juice, minced garlic, and salt and pepper. Stir until combined, and set aside. [note -- if the sauce is too thick, add a few more tablespoons of water].
Divide your chicken between 2 or 3 ziplock bags (about 2 or 3 pieces per bag). Pour the soy mixture evenly between each bag. Zip the bags closed, and squish between your hands to ensure the chicken is covered. After this step, you can either freeze the bags right away, or leave in the refrigerator between 24 and 48 hours to marinade.
When ready to cook your chicken:
Preheat oven to 200.C.
Lay sliced onions and garlic onto a parchment-lined baking sheet. Sprinkle with salt and pepper, and mix with hands.
Remove chicken thighs from bags with tongs, and discard marinade. Lay the thighs over the peppers and onions without overlapping them, skin-side up. Drizzle chicken with a few teaspoons of sunflower oil, and roast in the oven for 35 minutes.
Remove from oven, and brush BBQ sauce onto chicken thighs in a thin layer. Return to the oven and roast for an additional 5 minutes. Remove, and repeat process 2 more times.
Turn on the broiler for 1-2 minutes to charr the chicken slightly.
Serve with salad and white rice (rice is optional of course). Enjoy!