Roast Chilli Ginger Chicken Pieces

Roast Chilli Ginger Chicken Pieces

The chili, ginger and white wine vinegar in this recipe make for a juicy chicken dish.
  • 30 Minutes

    Cooking Time

  • Medium


  • 10 Minutes

    Prep Time

  • 6 People


  • 3 cloves garlic 10ml chopped
  • 3 hot chillies
  • 1 onion 160g
  • Ginger, peeled 30g
  • Fresh thyme 60ml
  • Ground allspice 45ml
  • Ground paprika 15ml
  • KNORR chicken stock 16g
  • Brown sugar 20g 15ml
  • Coarse ground black pepper.75g 2,5ml
  • White wine vinegar 60g 60ml
  • 2 limes – juice 50ml
  • Vegetable oil 60g 60ml
  • 1 whole chicken portioned / 12 thighs 1.2 – 1.5kg

  1. Process all ingredients except oil and chicken in blender or food processor until smooth. With blender running, slowly add oil to make a smooth paste.

  2. Combine chicken and marinade in a large plastic bag; turn to coat. Seal bag and marinate in refrigerator for about 4 hours.

  3. Remove chicken from marinade, discarding marinade.

  4. Grill chicken for about 30 minutes or until chicken is thoroughly cooked, turning once. Chicken can be cooked over hot coals.

  5. Serve with mashed potato or Mashed Yam and salad.

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