1 tbsp sunflower oil

For the glaze

3-4 tbsp chili sauce, click here for recipe

4 boneless chicken breast fillets or 8 thighs, skin on

1 tbsp garlic infused oil

1 tbsp chopped coriander (optional)

1 tbsp golden syrup

1 tsp fish sauce

1 stick lemongrass bruised

2 lime,  1 juiced, (1 cut into 4 wedges, to serve)


To make the glaze, preheat the grill to high. Mix together the glaze ingredients in a pan.

Warm the pan for five minutes and then set sieve. Checking to make sure the balance between acidity and sweetness is right for you.  

Add more lime or more syrup until you are happy with the balance of flavor. When sieved set aside to cool. Can be made in advance.

Using a sharp knife make 3-4 slits across the skin side of each chicken breast. Season with salt and pepper.

Now dip the underside of each chicken breast in the glaze until evenly coated. Reserve the rest of the glaze for later.

To cook the chicken, put the chicken on the grill pan, glazed side up, and grill for 8 minutes until golden and sticky.

Turn the chicken breasts over, brush with the remaining glaze, then cook for another 6-8 minutes until the chicken is firm and cooked through.

Serve straight away with wedges of lime for squeezing over, if liked.

*If using thighs simply coast in the glaze and bake slowly for 35-40 mins.

Recipe adapted from: Good Food

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Low FODMAP & Gluten free Recipe - Sweet chilli & lime chicken