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Sticky Grilled Chicken

A community recipe by Fuss Free Cooking

Not tested or verified by Nigella.com

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Introduction

I have a weakness for meat with a scent of smokiness and beautifully charred stripes but who doesn't?

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 2

Metric U.S.

250 grams chicken thigh fillets
2 cloves garlic
2½ centimetres fresh ginger
1 green chilli (half to be crushed for marination, half to be sliced)
2 tablespoons hoisin sauce
2 teaspoons soy sauce
1 tablespoon kecap manis
1 tablespoon sesame oil
gram salt (to taste)
gram white pepper

8⅚ ounces chicken thigh fillets
2 cloves garlic
⅞ inch fresh gingerroot
1 green chile (half to be crushed for marination, half to be sliced)
2 tablespoons hoisin sauce
2 teaspoons soy sauce
1 tablespoon kecap manis
1 tablespoon asian sesame oil
gram salt (to taste)
gram white pepper

Method

Sticky Grilled Chicken is a community recipe submitted by Fuss Free Cooking and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

I set my oven to 'grill' mode and there's no temperature control for my oven under this mode. But the recommended temperature would be around 180 degress celsius.
To make a paste, crush garlic, ginger & 1/2 green chilli with a little salt using mortar & pestle. Let it sit for 20 minutes for marination.
Place the fillets on a greased baking dish and the sliced green chillies on top.
Then spray a thin layer of cooking oil.
Grill for 10 minutes each side (depending on thickness of the fillets).

I set my oven to 'grill' mode and there's no temperature control for my oven under this mode. But the recommended temperature would be around 180 degress celsius.
To make a paste, crush garlic, ginger & 1/2 green chile with a little salt using mortar & pestle. Let it sit for 20 minutes for marination.
Place the fillets on a greased baking dish and the sliced green chiles on top.
Then spray a thin layer of cooking oil.
Grill for 10 minutes each side (depending on thickness of the fillets).