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Spicy Coriander Chicken

One of my best chicken recipes to date! The chicken is marinated in a delicious combination of fresh coriander, garlic, scotch bonnet, sherry vinegar, honey and spices, then roasted until juicy and caramelised. It’s a lengthy ingredient list, but it’s worth it – it’s incredibly tasty, easy to prepare and packs a huge flavour punch. If you like real spice—and I do mean real—double the amount of scotch bonnet.

  • Prep Time: 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 3 1x
  • Category: Chicken

Ingredients

Scale
For the marinade:
  • 20 g fresh coriander
  • 1 scotch bonnet pepper
  • 2 garlic cloves
  • 1 lime, zest and juice
  • 4 tbsps olive oil
  • 2 tbsps sherry vinegar
  • 2 tbsps honey
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • ¼ tsp chipotle chilli flakes
  • 1 tsp sea salt
For the chicken:
  • 640 g chicken thigh fillets (boneless, skinless)

Instructions

  1. Add the marinade ingredients to a small blender and blitz until smooth.
  2. Place the chicken thigh fillets in a bowl. Pour the marinade over the chicken and toss to coat. Let the chicken marinate at least 1 hour and up to 5 hours.
  3. Heat your oven to 220℃. Remove the chicken from the marinade, letting the excess drip back into the bowl, and arrange it in a single layer in a medium baking tray. You don’t need to scrape the marinate off the surface of chicken. It’s ok if there’s still some excess in the tray – you just don’t want the chicken to be swimming it the marinade.
  4. Roast the chicken for around 20 minutes, or until the chicken is cooked through – chicken thigh fillets cook very quickly.
  5. Transfer the chicken to a plate, tent with foil and let rest for 10 minutes.
  6. Meanwhile, pour the remaining marinade into a small saucepan. Add the juices from the bottom of the roasting tin. Bring the sauce to a boil over high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until reduced and thickened, 2 to 3 minutes.
  7. Serve the chicken alongside your favourite side, with a little of the sauce drizzled over the top – enjoy!

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