BBQ chilli chicken

I quickly put this recipe on the blog before we went away in the caravan so I could remember the flavour combination, it is ideal camping food and when at home it is easy to do in the oven.

1kg chicken thigh fillets, halved
1/2 cup chutney
1 lime juice & finely grated rind
1 tbsp sweet chilli sauce

Place thigh fillets in a shallow dish. Combine remaining ingredients & pour over chicken, turn to coat. Cover & allow to marinate for 2-4 hours.
Cook chicken on preheated BBQ on medium heat for 2-3 mins each side, close lid & cook for another 5 mins, until cooked through.
Serve with coleslaw.

Chilli chicken & almond stir fry

Ingredients (serves 4)
3 chicken breast fillets (about 700g)
1/4 cup peanut oil
1 tbs soy sauce
1 tbs sambal oelek
2 garlic cloves, crushed
1 tbs finely grated fresh ginger
2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
100g green beans, topped, cut into 3cm lengths
1/2 cup chicken stock
2 tbs oyster sauce
1/2 cup firmly packed coarsely chopped fresh coriander
1/2 cup toasted slivered almonds
Steamed jasmine rice, to serve

Thinly slice chicken & combine chicken, 1 tbs of the oil, soy sauce, sambal oelek, garlic and ginger in a glass or ceramic bowl. Set aside for 5 minutes to develop the flavours.

Heat 1 tbs of remaining oil in a frying pan or wok over medium-high heat until just smoking. Add one-third of chicken mixture and stir-fry for 1-2 minutes. Transfer to a bowl. Repeat, in 2 more batches, with remaining chicken mixture, reheating pan between batches.

Add remaining oil to pan and heat until just smoking. Add asparagus and beans and stir-fry for 2 minutes or until bright green. Add chicken, stock and oyster sauce and stir-fry for 2 minutes or until chicken is cooked. Remove from heat.

Sprinkle with almonds and coriander, and serve with the rice.

Recipe from Taste.com.au, easy & delicious even Erin requests this dish