Spicy Chicken with Sweet Chili Salsa with Beatrix Chenin Blanc

Serves: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes

Ingredients for Spicy Chicken:

  • 4 chicken breasts or thighs (boneless, skinless)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp chili flakes (adjust to taste)
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp soy sauce
  • 1 tbsp honey or brown sugar
  • Juice of ½ lemon or lime

Ingredients for Sweet Chili Salsa:

  • ½ cup sweet chili sauce
  • 1 small red pepper, finely diced
  • ½ cup fresh pineapple or mango, finely diced
  • 2 spring onions, thinly sliced
  • 1 small red chili, finely chopped (optional)
  • Juice of ½ lime
  • Handful of fresh coriander (cilantro), chopped

Method

1. Prepare the Chicken

In a bowl, mix the olive oil, smoked paprika, chili flakes, cumin, garlic powder, ginger, salt, pepper, soy sauce, honey, and lemon or lime juice.

Add the chicken and coat well. Let it marinate for at least 15 minutes (or up to 2 hours for deeper flavour).

2. Cook the Chicken

Heat a large pan or grill over medium-high heat.

Cook the chicken for 5–7 minutes per side, until golden, slightly charred, and fully cooked through.

Remove from heat and let it rest for a few minutes before slicing.

3. Make the Sweet Chili Salsa

In a separate bowl, combine the sweet chili sauce, red pepper, pineapple or mango, spring onions, chili (if using), lime juice, and fresh coriander.

Mix gently and taste—adjust sweetness or heat if needed.

4. Serve

Slice the chicken and spoon the sweet chili salsa generously over the top.

Serve hot with jasmine rice, coconut rice, roasted vegetables, or a fresh green salad.

Serving Tip:

For extra crunch, sprinkle toasted sesame seeds or crushed peanuts over the dish just before serving.