With only five ingredients, our Chilli Honey Chicken makes for an easy and trusty mid-week meal. Serve with steamed jasmine rice and veg to have yourself a full, square meal.
Serves: Two
Time: 50 minutes
Ingredients
- 1 jalapeno chilli, de-seeded and chopped
- 2 tablespoons honey
- 3 cloves garlic, peeled and chopped
- 1/2 teaspoon salt
- 2 whole chicken legs, with skin
Method
Preheat the oven to 220°C and line a baking tray with foil.
In a food processor, combine the chilli, honey, garlic and salt. Puree until smooth. Pat dry the chicken using paper towels and then spoon two-thirds of the honey mixture over the chicken pieces.
Roast the chicken for 25 minutes, then spoon on the remaining honey mixture and roast for another 15 minutes, until the chicken skin is golden-brown and crisp, and the meat is cooked through.
Let the chicken rest for 5 minutes before serving with steamed rice and veggies.
