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Matt’s Chilli Lime ChickenThis recipe is specialto me because6 chicken thigh fillets (boned)4 limes1/4 cup sweet chilli sauce4 Beerenberg tomato chutney (2 normaland 2 hot)1 sliced birds eye chilli (optional)salt & pepper to tasteMy wife is the cook inour house, and this is thefirst dinner I made for ouranniversary. My wife lovedit and now asks me tomake it all the time!thanks to Matthew fromOak FlatsMethodPlace zest and juice of limes, sweet chilli sauce, tomato chutney, chilli, salt and pepper into a largezip lock bag. Give it a bit of a mix and add chicken. Seal bag, removing as much air as you can.Massage chicken in marinade and place in the fridge for 4 - 6 hours.Place the entire contents (marinade and all) in a foil tray (great no washing up.) Place in the oven at180 degrees and bake for about an hour and a half.Serve with boiled rice and fresh lime to squeeze over the top. Make sure you add plenty of the sauceover the top to mix with the rice. Enjoy!!36
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