Simple Marinated Chicken

Serves 4

Prep 30min

Cook 30min


  • 8 (about 1kg) chicken thigh fillets, excess fat trimmed
  • 300g Thai Coconut Marinade
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Honey
  • 300g (1 1/2 cups) Basmati rice
  • 750ml (3 cups) water
  • 280g btl mixed chargrilled capsicum, drained, coarsely chopped
  • 150g (1 cup) frozen baby peas
  • 60g (1/3 cup) roasted almonds, coarsely chopped
  • 1/4 cup chopped fresh coriander


  1. Slice Chicken Breast and smear in Honey, 1 table spoon of olive oil & Thai Coconut Marinade. Cover and let marinate for up to 4 hours.
  2. Heat 1 tablespoon of the remaining oil in a saucepan over medium heat. Add the onion and remaining garlic. Cook, stirring, for 3 minutes or until soft. Stir in the rice and water. Bring to the boil, stirring occasionally. Reduce heat to low. Cover. Cook for 12 minutes or until rice is tender. Remove from heat. Top with capsicum and peas. Set aside, covered, for 5 minutes. Add the lemon rind and half the remaining lemon juice. Season. Use a fork to separate the grains. Top with almond and coriander.
  3. Meanwhile, heat the remaining oil in a large non-stick frying pan over medium-high heat. Cook the chicken, turning, for 6 minutes or until browned. Reduce heat to medium-low. Cover. Cook, turning once, for 6-8 minutes or until cooked. Add honey and remaining lemon juice. Cook for 1 minute or until glaze thickens.
  4. Serve chicken with rice