Roasted Asian- Style Chicken with Chestnuts 2 Roasted Asian- Style Chicken with Chestnuts 2
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Roasted Asian-style Chicken with Chestnuts

Roasted Asian-style Chicken with Chestnuts

Prep time
60 min
Cook time
30 min


  • 1 /4 cup kecap manis*
  • 1 /3 cup sweet chilli sauce
  • 1 tsp sesame oil
  • 2 garlic cloves, finely chopped
  • 2 tsp finely grated fresh ginger
  • 2 tbsp lime juice
  • 8 chicken thighs, bone in, fat trimmed
  • 400 g cooked and peeled chestnuts
  • 1 /4 cup coriander leaves
  • Steamed rice and Asian greens, to serve


  1. Combine kecap manis, sweet chilli sauce, sesame oil, garlic, ginger and lime juice in a bowl.
  2. Place kecap manis mixture, chicken and chestnuts into a large snap lock plastic bag. Toss to coat chicken and chestnuts in mixture. Seal and refrigerate for 1 hour (or longer if time permits).

  3. Preheat oven to 220°C/200°C fan-forced. Transfer chicken and chestnut mixture to a large baking pan lined with non-stick baking paper. Roast, turning occasionally, for 30-35 minutes or until chicken is golden and cooked through in the thickest part.

  4. Remove from oven, sprinkle with coriander. Serve with steamed rice and Asian greens.

*kecap manis is a sweet soy sauce available in the Asian grocers section of supermarkets or from speciality Asian grocers.

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