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Coconut Sweet Chilli Chicken Tray Bake | Marion's Kitchen

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Prep Time
5m
Cook Time
1h 10m
Total Time
1h 15m
This Coconut Sweet Chilli Chicken Tray Bake is a flavorful and easy-to-make dish. With a blend of coconut sweet chilli, turmeric, and sweet paprika, the chicken pieces are baked to perfection on a bed of sweet potato and red onions. Garnish with coriander leaves for a delicious finishing touch.
Coconut Sweet Chilli Chicken Tray Bake | Marion's Kitchen Image
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Ingredients

Servings: 4
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Steps

1
Preheat oven to 180°C/360°C
2
To prepare the chicken, make 3-4 shallow cuts into the chicken pieces to allow more marinade to flavour the chicken. Spread the chicken pieces out in a roasting tray. Pour over the Coconut Sweet Chilli sauce. Season with a little salt and sprinkle over the turmeric and sweet paprika. Mix everything up until well combined.
3
Place pieces of sweet potato and onion in between the chicken pieces. Drizzle with oil and season the vegetables with a little extra salt. Roast in the oven for 1 hour or until the chicken is cooked. Sprinkle with coriander leaves and serve.– Looking for dinner inspo? Check out our chicken thigh recipes here!

Nutrition Facts

  • Calories
    595kcal
    29%
  • Fat
    36g
    1%
  • Saturated Fat
    12g
    0%
  • Carbohydrates
    27g
    1%
  • Fiber
    3g
    0%
  • Sugar
    8g
    0%
  • Protein
    40g
    2%
  • Cholesterol
    210mg
    10%
  • Sodium
    300mg
    15%
Percent Daily Values are based on a 2,000 calorie diet.
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