Sticky, sweet and just the right amount of heat, this chilli chicken recipe is an easy way to turn a simple dinner into something full of flavour.

Using a spoonful of Boddington's chilli jam to glaze the chicken, it caramelises in the oven to create a rich, glossy coating with a gentle kick. Served alongside fragrant coconut rice and a fresh, crunchy coleslaw, it’s a well-balanced dish that works just as well for a midweek meal as it does for a more relaxed weekend dinner.

• Serves: 4
• Total time: 50–55 minutes

This recipe relies on tablespoon measurements. Try to use accurate measuring spoons if possible.

Chicken drumsticks with chilli jam glaze

•         8 Chicken drumsticks or thighs
•          4 tbsp Boddington’s Chilli Jam
•          2 tbsp soy sauce
•          2 garlic cloves, crushed

Materials

•         Baking tray
•         Baking paper
•         Garlic crush
•         Pastry brush
•         Spoon
•         Tablespoon measure
•         Teaspoon measure
•         Small glass bowl

Method

1. Preheat oven to 200°C, 180°C  fan, gas mark 6.
   
2. Place chicken onto a baking tray lined with baking paper. Cook the chicken in a preheated oven for 20 minutes.
3. Meanwhile, prepare the chilli glaze. Add soy sauce and garlic to a small bowl.
4. Add Bodington’s Chilli Jam and stir to combine.
5. After 20 minutes, remove the chicken from the oven.
6. Pour chilli glaze over the chicken.
7. Bake in the oven for a further 20 minutes, or until golden. Keep an eye on the chicken; if it starts to catch, cover with foil for the remaining cooking time.

Coconut Rice

• 380g rice
• 400ml tinned coconut milk
• 250ml water
• 2 tbsp caster sugar

Materials

• Medium-sized saucepan with lid
  
• Sieve
• Scales
• Wooden spoon

Method

1. Rince the rice thoroughly under running water.
2. Add washed rice, coconut milk, water and sugar to a saucepan.
3. Bring the mixture to a boil. Once it starts to boil, cook on a low heat ( a gentle simmer) with the lid on for 20 minutes.
4. Uncover and cook for a final 5 minutes until minimal liquid remains.
5. Fluff the rice and serve.

Coleslaw

• ½ a red cabbage, shredded
  
• ½ a white cabbage, shredded
• 1 carrot, grated
• ½ red onion, thinly sliced
• 3 tbsp mayonnaise
• 1 tbsp wholegrain mustard
• 1 tbsp apple cider or white wine vinegar

Materials

• Large bowl
• Sharpe knife
• Chopping board
• Tablespoon measure
• Grater
• Wooden spoon

Method

1. Combine shredded cabbages, grated carrots, sliced onion, mayonnaise and mustard together in a bowl.
2. Serve alongside chilli chicken and coconut rice.

Frequently Asked Questions...

Can I use chicken thighs instead of drumsticks?
Yes, chicken thighs work just as well and stay particularly juicy when roasted.

How spicy is chilli chicken with chilli jam?
It has a gentle warmth rather than intense heat, making it suitable for most tastes.

Can this recipe be made ahead?
Yes, you can prepare the glaze and coleslaw in advance. Cook the chicken fresh for best results.