Can I make the Chicken and Chilli Jam Traybake vegetarian?

Yes, definitely. Replace the chicken with firm tofu or cauliflower florets, and use vegetable stock instead of chicken stock. The marinade works beautifully with both, and you still get that delicious sticky, sweet, and spicy flavor.

How can I make the Chicken and Chilli Jam Traybake spicier?

You can add fresh chopped chillies or a teaspoon of chilli flakes to the marinade. You can also mix in a spoonful of sriracha for an extra kick. It won’t change the balance much, but it will wake up your taste buds.

Can I use store-bought sweet chilli sauce instead of chilli jam?

Absolutely. Sweet chilli sauce works well if you don’t have jam. It’s milder in spice and slightly thinner, but it still gives you that sweet and tangy finish. Many people love this shortcut version because it makes the Chicken and Chilli Jam Traybake even faster to prepare.

Can I make Chicken and Chilli Jam Traybake with boneless chicken?

Yes, you can use boneless thighs or even chicken breast, but the result will be slightly different. Bone-in chicken keeps the meat juicy and adds more flavor to the rice. If using boneless, reduce the cooking time by about 15 minutes to prevent overcooking.

Chicken and Chilli Jam Traybake – A Delicious One-Pan Wonder

Description

A sweet, spicy, and savory Chicken and Chilli Jam Traybake made with juicy chicken pieces, fluffy jasmine rice, and a glossy chilli jam glaze. This easy one-pan recipe is perfect for weeknight dinners or casual family meals, bringing Thai-inspired flavors to your table with minimal effort.

Ingredients

Scale

¼ cup chilli jam (or ¼ cup sweet chilli sauce), plus extra to serve
2 tbsp brown sugar
3 tbsp soy sauce
8 pieces of bone-in chicken (drumsticks and/or thighs)
2 cups jasmine rice
2 garlic cloves, finely grated
2 ½ cups chicken stock
1 red onion, cut into wedges
1 tbsp vegetable oil
Fried shallots, to serve
Coriander leaves, to serve

Instructions

Preheat the oven to 180°C (350°F). Prepare a large casserole dish or deep baking tray.
In a large bowl, whisk together the chilli jam, brown sugar, and soy sauce until smooth. Add the chicken pieces and toss well to coat. Let it marinate for at least 15 minutes if time allows.
In the casserole dish, combine the jasmine rice, grated garlic, and chicken stock. Stir lightly to distribute evenly.
Arrange the marinated chicken pieces on top of the rice. Add the onion wedges around the chicken. Pour any leftover marinade over the top and drizzle with vegetable oil.
Cover tightly with foil and bake for 50 minutes. Remove the foil and bake uncovered for another 20 minutes until the chicken is golden brown and the rice is tender.
Once cooked, scatter fried shallots and fresh coriander leaves on top. Serve hot with extra chilli jam or sweet chilli sauce on the side.

Notes

For extra flavor, marinate the chicken for up to 24 hours before baking.
Use homemade chilli jam for a richer taste, or substitute with sweet chilli sauce for a milder flavor.
Jasmine rice works best, but basmati rice can be used in a pinch.
Add vegetables like bell peppers, zucchini, or broccoli for extra nutrition and color.
Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Nutrition

Serving Size: 1 portion (about 400g)
Calories: 540
Sugar: 14g
Sodium: 880mg
Fat: 19g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 34g
Cholesterol: 105mg

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