Roasted Asian-style chicken with chestnuts

Roasted Asian-style chicken with chestnuts


  • 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 tbls lime juice
  • 8 chicken thighs (bone in), fat trimmed
  • 400g cooked and peeled chestnuts
  • 1⁄4 cup coriander leaves
  • Steamed rice and Asian greens, to serve


Combine kecap manis, sweet chilli sauce, sesame oil, garlic, ginger and lime juice in a bowl.

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).

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.

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.

Prep Time

20 mins + marinating time

Cooking Time

30 – 35 mins