Garlic and Chilli Chicken

    1 hour 50 minutes

    Easy garlic chicken! Serve with plain white rice and green vegetables such as broccoli or green beans.

    78 people made this

    Serves: 8 

    • 8 chicken thighs, halved
    • 4 cloves garlic
    • 1 tablespoon crushed red chilli flakes
    • 1 tablespoon vegetable oil
    • salt to taste
    • 1/2 cup (125ml) water

    Preparation:10min  ›  Cook:45min  ›  Extra time:55min  ›  Ready in:1hour50min 

    1. In a large frypan, brown the chicken pieces in oil and cook for about 15 minutes over medium heat.
    2. Crush garlic cloves and squeeze over chicken. Cover frypan and cook over low heat for 10 minutes each side. Remove cover, sprinkle with red chilli flakes and salt to taste. Add water and simmer over low heat until water evaporates and the chicken pieces are sticky and yummy!

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    Reviews in English (65)


    I tried this out recently and it was great. I'm only a beginner when it comes to cooking and this recipe seems pretty straightforward and easy to make. Moreover, the ingredients were quite easy to get hold of which is a plus. I thought at first that it might taste a bit too bland since you don't even marinate the chicken in any sauce, you just basically fry it and then add ingredients while cooking. But I guess the key to the taste is letting the chicken simmer in all that pepper and garlic. The second time I tried it was not as successful -- think this is because I used too much oil. So the key is to let it simmer in as little oil as possible so that by the time you put in the water, the water can evaporate so that the taste clings to the chicken. Happy cooking!  -  30 Sep 2002  (Review from Allrecipes USA and Canada)


    Very good and tasty. I made it with some modifications. Rubbed the chicken with lemon pepper (as recommended by 1 reviewer) and italian seasoning. I also added a squirt of lemon to the water for simmering. Wonderfully delicious chicken. Will definitely cook this again. Thanks Lottie =)  -  12 Aug 2004  (Review from Allrecipes USA and Canada)


    this was very, very good - i have made it a few times with other cuts of chicken... i think that definitely using a cut with the bone in is the best... i did try it with boneless breasts & used them in a sandwhich the next day.. yummy!! overall, I think this is a tasty recipe with subtle flavor... do not serve with an overpowering side dish!!!  -  04 Oct 2000  (Review from Allrecipes USA and Canada)