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Chargrilled soy chilli chicken

Name: Chargrilled soy chilli chicken
Yield: Serves 4
Cuisine: Chinese recipes
Ingredients: 1 star anise, roughly broken up; 1½ tbsp light muscovado sugar; 1 Thai red chilli, deseeded and finely sliced; Finely grated zest of 1 lemon, plus 1 tbsp lemon juice; 3 tbsp soy sauce, plus extra for drizzling; 2 tbsp toasted sesame oil; 4 skinless, boneless chicken breasts; Small handful fresh coriander leaves

Published: 30 Sep 07
Updated: 4 Mar 25

A sticky chilli marinade is the perfect way to add a lovely smoky flavour to grilled chicken. This chilli-soy chicken recipe is delicious served with a fresh green salad.

Easy
October 2007

Test kitchen approved

Serves 4
Takes 30 minutes to make, plus at least 30 minutes’ marinating

A sticky chilli marinade is the perfect way to add a lovely smoky flavour to grilled chicken. This chilli-soy chicken recipe is delicious served with a fresh green salad.

Dairy-free

Nutrition: per serving

Calories: 238kcals
Fat: 7.2g (1.3g saturated)
Protein: 37.2g
Carbohydrates: 6.8g (5.6g sugars)
Salt: 1.8g

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Ingredients

1 star anise, roughly broken up
1½ tbsp light muscovado sugar
1 Thai red chilli, deseeded and finely sliced
Finely grated zest of 1 lemon, plus 1 tbsp lemon juice
3 tbsp soy sauce, plus extra for drizzling
2 tbsp toasted sesame oil
4 skinless, boneless chicken breasts
Small handful fresh coriander leaves

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Method

Mix together the star anise, sugar, sliced chilli, lemon zest and juice, soy sauce and sesame oil in a large bowl. Trim the breast meat of any fatty pieces and add to the marinade. Turn to coat well. Cover and chill for at least 30 minues and up to 6 hours.
Place a griddle pan over a medium heat. Remove the chicken from the bowl and discard any leftover marinade. Add the chicken to the hot griddle and cook for about 15-18 minutes, turning halfway, until cooked through and lightly charred. Set aside for a few minutes, then thickly slice each chicken breast.
Drizzle 4 plates with a little soy sauce, then top with the chicken slices. Scatter with the fresh coriander and serve with a crisp green salad, if you like.