Chilli Lemon Chicken Pieces
Bright lemon juice, chilli sauce and Worcestershire sauce give Mary Hedges’ Chilli Lemon Chicken Pieces their tangy, old-school flavour. Contributed to the Tully Family Cookbook, this practical family dinner is brushed with melted butter, baked or grilled until golden, then served with plenty of warm pan sauce. It is quick to prepare, easy to scale up and well suited to a weeknight meal, casual barbecue or relaxed family gathering. Mary’s original note says she liked to make plenty of the sauce, which feels exactly right for chicken pieces cooked until tender and juicy.
Chilli Lemon Chicken Pieces
Course: DinnerCuisine: AustralianDifficulty: Easy4
servings10
minutes40
minutes430
kcalThese chilli lemon chicken pieces are brushed with melted butter, basted with a tangy sauce and baked or grilled until golden and tender.
Ingredients
1 kg chicken pieces
2 tablespoons melted butter
3 tablespoons chilli sauce
Juice of 1 lemon
1 tablespoon Worcestershire sauce
Extra lemon juice, to taste
Directions
- Pat the chicken pieces dry with paper towel.
- Brush the chicken pieces with melted butter.
- Combine the chilli sauce, lemon juice and Worcestershire sauce in a small bowl.
- Add extra lemon juice to taste, if desired.
- Brush the sauce mixture generously over the chicken pieces.
- Grill or bake in a hot oven for about 40 minutes, turning once and basting with more sauce during cooking.
- Serve hot with the pan juices spooned over the chicken pieces.
Original Cookbook Recipe
CHICKEN PIECES
Dry chicken pieces. Brush with melted butter then with mixture of 3tablesps chili sauce to 1 lemon juice to 1 tablesp black sauce. (I add more lemon juice). Grill or bake in hot oven for 40 mins turning once and bastingwith mixture. I like to make plenty of mixture. Pour it generously overpieces and por juices out of pan for hot sauce.