Sticky Chilli Chicken

Serves: 4 people

Difficulty: Easy

I can’t tell you how good these are! You’re just gonna have to try them….and you can add as much chilli as you like. These taste wonderful grilled on the BBQ until crispy and slightly charred, but you can also cook them in the oven when the weather isn’t too kind.


  • 2 cloves garlic, roughly chopped
  • 2 cm root ginger, roughly chopped
  • 2 red chillies, seeds removed if you prefer, roughly chopped
  • 1 spring onion, roughly chopped
  • 1 lime, zest and juice
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh coriander, roughly chopped
  • good pinch of salt & black pepper, to taste
  • 8 chicken joints or 12 chicken wings, skin removed
  • toasted sesame seeds, to garnish (optional)


1. In a large pestle & mortar pound together the garlic, ginger, red chillies, spring onion, lime zest, lime juice and olive oil

2. When they are all crushed together, and you can leave it quite coarse, stir in the honey, brown sugar, soy sauce, smoked paprika and coriander. Season with salt and black pepper.

3. Stir well and taste. Adjust the seasoning if you need to. It should taste hot and sweet with hints of lime and zesty ginger.

4. Add the marinade to the chicken joints, cover and leave in the fridge for a few hours. If you have time then leave it overnight.

5. Cook on a BBQ or in a preheated oven at 180°C/350°F/gas 4 for around 30 minutes until cooked through and crispy. Sprinkle with toasted sesame seeds before serving if you like.

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