Old Monk Sticky Chilli Chicken Recipe

Old Monk Sticky Chilli Chicken

Old Monk Sticky Chilli Chicken

A bottle of Old Monk and chilli garlic paste got me going with this Old Monk sticky chilli chicken. To be honest, it was Nigella Lawson’s tequila lime chicken that made me do it. That’s why you should let me watch her all day every day. Anyway, she did some fiery chicken with tequila and lime. I went a similar way but instead of tequila I had a bottle of Old Monk in the house, so I used that. What goes well with rum? Chilli, lemon and honey. I added coriander stems, ginger and lemon zest in the marinade to give it more punch. It was awesome.

Old Monk Sticky Chilli Chicken

The end taste of the sauce I made with rum tasted a bit smokey to me. Or maybe it was all the rum that I was tasting, I don’t know. But it tasted great. I could taste the chilli, lemon, honey, ginger and of course, the rum. You could pan roast and cook the chicken but I popped it in my oven and then tossed it in the sauce. Easy. Perfect for this weather too. I sat back and watched a season of Shameless while shamelessly gorging on this delicious chicken dish.


Chicken – 3 full legs cut into pieces

Coconut or vegetable oil – for cooking

Soy sauce – 2 tbsp

Honey – 1/4 cup (or less)

Chilli garlic paste – 1/4 cup (use chilli sauce and garlic paste as a substitute)

Dark rum – 1/2 cup (or more…definitely more)

Butter – 2 tbsp


Lemon – 1, juice and zest

Coriander stems – handful

Ginger – 1 inch piece grated

Green chilli – 1/2

Peppercorns – 1 tsp crushed


Pound the ginger, chilli and peppercorns in a large bowl. Add the lemon juice and zest along with the chicken and give the chicken a good massage. Cover and let it sit overnight.

Heat a pan with 2-3 tsp oil and pan roast the chicken till it’s brown on both sides. Continue cooking on low flame for 25 mins or pop it in a preheated oven and cook for 25 mins.

In the meanwhile, bring together the chilli garlic paste, honey, rum, butter and soy sauce to a simmer. It’ll thicken in a few mins. Keep tasting and adjusting the sauce. Turn of the heat.

Once the chicken is cooked, toss it in the sauce.

Serve with lemon wedges.

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