Karen's Spicy Chicken Fillets

Tasty, versatile & healthy … the list is endless on how to eat these delicious spicy chicken fillets!

Serves: 4

Cooking Time: 30 minutes

Ingredients

Method

Pre-heat your oven to 220 degrees & place 4 chicken fillets (approx 600g) into a small roasting dish (approx 21cm x 21cm) & coat all surfaces with 4 tablespoons of marinade, using a fork or a food glove, lift & separate each fillet until completely coated

Garnish with fresh or dried coriander/parsley & cook uncovered for 25 minutes (check the middle of the thickest part of the fillet to ensure fully cooked as all ovens vary).  Once fully cooked, leave to rest for a few minutes then slice the chicken into the juice then every few minutes, stir to incorporate all of the residue until all of the juices have been absorbed

NOTES 

Serve with vegetables & potatoes, rice or pasta, amazing sliced in sandwiches with salad & Karen’s Spicy Dip! Or try in a hot & crispy jacket potato with sweet chilli sauce, garlic mayo or sour cream & chives!

You can leave the fillets whole & spoon over the juices too!

The chicken needs to be in a single layer without gaps around the edges so the meat cooks in the marinade. If the roasting dish is too big for the chicken, the marinade will disperse & burn.

Method

Pre-heat your oven to 220 degrees & place 4 chicken fillets (approx 600g) into a small roasting dish (approx 21cm x 21cm) & coat all surfaces with 4 tablespoons of marinade. Using a fork or food glove, lift & separate each fillet until they are all completely coated

Garnish with fresh or dried coriander/parsley & cook uncovered for 25 minutes (check the middle of the thickest part of the fillet to ensure fully cooked as all ovens vary).  When fully cooked remove from the oven & leave to rest for a few minutes, then slice the chicken into the residue & every so often, mix well to incorporate all of the juices into the chicken. Repeat this process until the chicken has absorbed all of the residue

NOTES 

Delicious as a sandwich filling with salad & Karen’s Spicy Dip … amazing in jacket potatoes topped with sweet chilli sauce, garlic mayo or sour cream with chives!

You can leave the fillets whole too! Simply spoon over the juices

The chicken needs to be in a single layer without any gaps around the edges so the meat cooks in the marinade. If the roasting dish is too big for the meat, the marinade will disperse & burn

Ingredients