Everything You Need To Know About Chilli Chicken Recipes

Let's get into some of my favourite chilli chicken recipes !

Citrus Char-Grilled Chicken With Roast Tomato Salad

Chicken Stuffed Capsicums

Devilled Chicken Drumsticks

Fried Chicken With Basil & Hot Sauce

Chicken Keema

makes 4 serves

• 6 (about 900g) chicken thigh fillets
• 1 tablsp lime juice
• 1 tablsp orange juice (blood orange if you can get it)
• 1/3 cup olive oil
• 2 tablsp coarsely chopped fresh oregano
• 4 cloves of garlic thinly sliced
• 4 ripe roma tomatoes, cut into wedges
• 1 lime thinly sliced
• 1 large fresh red jalapeno, thinly sliced
• 3 teasp caster sugar
• 3 cups baby spinach

Slice each chicken fillet widthways to make 3 thin fillets and then place the chicken in a bowl and season with salt, pepper, oregano and half the garlic and then drizzle with the citrus juices and half the oil.

Put some plastic over the bowl and place in the fridge for around 30 minutes to allow the flavours to mix. 

Meanwhile, preheat your oven to 180°C and line an oven tray with baking paper and arrange the tomato, lime and chilli on the tray. Scatter the remaining garlic on the tomatoes and then drizzle on the remaining oil and season with salt and freshly ground black pepper.

Then roast these ingredients in the preheated oven for 30 minutes or until the tomatoes soften and the lemon begins to char.

Transfer to a bowl and sprinkle with the sugar.

Turn the barbecue (or open grill) onto medium-high and then drain all the excess marinade from the chicken and grill it until coloured on both sidea and cooked through.

Then arrange the chicken, chilli, tomato, lime and baby spinach on the plates you're intending to serve it on.

On a warm day (and it wasn't half bad in Perth) this would be great with a cold, Clare Valley riesling.

Serves 6.

• 1 kg chicken thigh fillets, cut into bite-sized pieces
• 1 cup teriyaki marinade
• 1 tablesp toasted sesame seeds (do it in a frying pan if they’re not yet toasted)
• 250g fresh mushrooms, sliced
• 1 head of fresh broccoli, chopped
• 0.5 teasp dried basil leaves
• 6 red capsicums
• 1/4 cup grated Romano (or Parmesan) cheese

Marinate the chicken pieces in the teriyaki sauce for about 1 hour.

Put chicken and marinade into a saucepan with the mushrooms, broccoli and basil.

Simmer on very low heat for 2 hours then place into a bowl. If you have a slow cooker like a crockpot, then it’s even better if you can cook the mixture in this for 6 hours instead of in the saucepan

Slice off top of each capsicum and take out the pith and seeds. Rinse and stuff each pepper with chicken and vegetable mixture.

Bake in a moderate oven (150 C) for half an hour then top with the grated Romano cheese and serve.

A great, yet simple dish for using up some leftovers.

• 8 cooked chicken legs
• 1 cup breadcrumbs
• 0.5 cup melted butter
• 1 teasp yellow mustard powder
• 0.25 teasp ground, dried ginger
• salt & pepper to taste
• 1.5 teasp of your favourite hot chilli sauce

Deeply score the chicken legs 2 or 3 times each with a sharp knife. Put the breadcrumbs in a bowl in mix in the rest of the ingredients. Cover each of the legs with the mixture and make sure to work some into the cuts you made earlier, then let them stand for 1-2 hours in the fridge. Cook them either under a hot grill or on the barbecue until done.

Fried Chicken With Basil & Hot Sauce

Another simple dish using fresh chicken and your favourite hot chilli sauce (for this dish ours is Blairs Original Death Sauce).

• 400g Chicken Thigh Fillets
• 2 Tablespoons Oil
• 1 teasp your favourite hot sauce
• 1 small bunch fresh sweet basil leaves
• 2 Tablespoons parsley, finely chopped
• 2 tablespoons fish sauce

Chop chicken thigh fillets into bite sized pieces and fry on medium heat for 3 or 4 minutes. Add chillies, half the basil and the chopped parsley. Cook, stirring frequently, for 5 minutes. Splash on fish sauce and stir for another minute. Spoon the chicken and herbs onto a serving dish and sprinkle the remaining basil leaves over the top. Serve with rice.

makes 4 serves

A great, easy curry

• 4 chicken thigh fillets, cubed
• 1 large onion ( sliced)
• 1 cup coriander leaves, chopped
• 2 teasp red chilli powder
• 2 teasp coriander powder (seeds)
• 2 teasp amchar powder ( dried, powdered green mangoes - most Asian stores)
• 1 teasp ginger paste
• 1 teasp garlic paste
• 1 teasp garam masala
• 1/2 teasp turmuric
• 4 to 5 tablsp oil
• 4 green cayenne chillis ( slit)
• salt

In you food processor add , coriander, ginger & garlic pastes , salt , coriander seed powder, chilli powder,garam masala, amchar powder ,turmuric powder ( except onion ) grind everything to a smooth paste .

Now add chicken cubes pulse 4 to 5 times in a processer until well blended ( do not over grind chicken it will become tough) make into balls the size of a plum

Heat oil in a pan add sliced onions and slit green chillis fry for 2 min then place chicken balls in a pan cover and cook on a low flame until chicken is cooked completely and brown (turn the chicken balls in the middle while cooking).done

serve with roti