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Barbecued Chicken In Sweet Chili Sauce ©

May 4, 2012






Now that the weather is warming up, just the thing a barbecue!

My son Henry tried this and said it was a great success, so there you go Uni students!









Special Equipment 

Barbecue or Grill




Pre-heat grill

Cooking Time 8-10 min each side.




4-6 People





4 Chicken Breasts

60 ml runny honey

60 ml light soya sauce

60 ml sweet chili sauce

60 ml fresh lime juice

2 cm piece finely grated ginger

4 cloves crushed garlic

6 spring onions roughly chopped

3 tbs olive oil

Salt and pepper ( Remember Soy sauce is already salty )

Chopped Coriander for decoration



1. Wash chicken breast, pat dry and remove any remaining fat, or gristle. Score meat.

2. In one bowl place honey, approximately 3 tbs, soya sauce, sweet chili and lime juice. In another bowl, finely grate peeled ginger, crush garlic and add roughly chopped spring onions.

3. Combine the two bowls add the oil and mix well. Pour over scored chicken breasts, turning the breasts well in the sauce.

4. Cover with cling film and marinade in fridge, for up to 24 hrs.

5. Remove from fridge an hour before barbecuing.

6. If you don’t have a barbecue, cook under the grill in oven-proof dish that just fits the chicken breasts. This ensures that they cook in the marinade and don’t dry out. Cook until browned on both sides, approximately 8-10 mins each side. Make a small incision to check it is fully cooked. Try not to over cook, or chicken becomes dry and tough.

This recipe can be done with fish too and very tender beef!


MARINADE : To soak meat or fish in liquid, for a certain amount of time before cooking, in order to tenderize it and  give it extra flavor.

SCORE : To make shallow cuts ( 1/2 cm ) in meat or fish in order to aid in cooking  and allow any marinade to soak into the flesh.




Score chicken.

These are whole breasts of chicken scored almost right through.

Usually scoring is only about 1/2 a centimeter deep, but here I wanted the marinade to soak in as deeply  as possible.

Pour marinade over chicken and leave in fridge to absorb the flavors. One hour minimum.


Here I have cooked the chicken under the grill, 8-10 mins each side. Watch it carefully because it can burn easily,

due to the high sugar content. When cooked , check if done, sprinkle

with fresh Coriander leaves, chopped or whole.

Final result….a wonderful combination of flavors!






4 Comments leave one →
  1. Jonathan Aretakis permalink
    May 4, 2012 8:35 pm

    Why is it that your incredibly imaginative recipes appear when I am most hungry! We are off to the grocery store….thank you again!


  2. May 4, 2012 8:44 pm

    Perfect timing, have fun cooking !


  3. John permalink
    May 4, 2012 9:24 pm

    Dad and I will make this for you when i get back! haha xx


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