Sweet and spicy chicken thigh
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  • 4 dry red chili
  • 4 garlic cloves
  • 2 teaspoon soy sauce
  • 1 teaspoon brown sugar or honey
  • 1 tablespoon lemon juice
  • 1 lemon
  • 1 teaspoon corn flour or all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon oil
  • 4 chicken thighs
  • handful of fresh cilantro leaves


1. Blend the dry red chili and garlic cloves with 1-tablespoon water. 
2. Place a pan at medium heat and pour the oil, once the oil heats up add the chili garlic paste and stir for 1 minute. 
3. Pour soy sauce, lemon juice salt and brown sugar. Stir and pour 125ml water into the pan. Let it come to boil then simmer for 2 minutes. 
4. In a cup add 2 tablespoon water with the corn flour or all-purpose flour. Mix and pour into the pan. This will thicken the sauce. 


1. In a large mixing bowl, marinate the chicken thigh with the prepared marinade.
2. Leave it in the refrigerator and let it marinate for 4 hours minimum. Marinating it for overnight will give the best result.
3. When you are ready to roast the chicken, preheat your barbecue to 200 C.
4. Layer the chicken pieces in our culinary modular paella pan or cast iron skillet.
5. Cut the onion into big wedges and place that in between the chicken thigh. Thinly slice the lemon and layer those on top of the chicken thigh.
6. Barbecue for 35 to 40 minutes or until the chicken is cooked through!
7. Sprinkle some cilantro on top serve warm.
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