Mary Berry Chilli and Coriander Chicken Recipe

This one came to the rescue on a Tuesday. I had chicken, a sad lime, and about 20 minutes before I lost the will to cook anything. I didn’t expect much—just wanted something hot that didn’t taste like plain chicken. But oh, the ginger, the lime, the fresh coriander… this is not your average traybake.

The sauce is bright and sticky, the chicken stays juicy thanks to a quick bash with the rolling pin, and it all roasts in the time it takes to make some rice. Add a salad and you’ve got the kind of dinner that feels vaguely tropical even if it’s raining outside.

WHY THIS ONE WORKS SO WELL

• The marinade is the sauce—no faffy pan sauces or extra steps.
• Fresh ginger + lime zest make everything taste alive.
• Slicing and flattening the chicken means it cooks fast and evenly.
• It’s all done in the oven—hands off, minimal washing up.

Best of all? It tastes like you did so much more than throw a few things in a roasting tin.

INGREDIENTS + WHY THEY MATTER

Chicken breasts (4, skinless + boneless) – Slicing them thinner means faster cooking and better sauce coverage.
Sweet chilli sauce (4 tbsp) – Sticky, sweet heat that glazes the chicken beautifully.
Lime (zest + juice of 1) – Brightens everything.
Fresh ginger (5cm piece, grated) – Adds warmth and bite.
Olive oil (2 tbsp) – Helps the sauce cling and adds richness.
Fresh coriander (1 small bunch, chopped) – The finishing flavour. Don’t swap for dried—just don’t.
Salt + pepper – Don’t forget to season before it goes in the oven.

MAKING IT YOURS (WITHOUT RUINING IT)

No sweet chilli sauce? Mix honey with sriracha or a bit of soy sauce and sugar.
No fresh coriander? Flat-leaf parsley gives a milder green note, or use chopped spring onion for crunch.
Want to up the veg? Throw in sliced peppers or baby tomatoes to roast alongside.
No lime? Lemon works, but you’ll lose a bit of that sharp citrus bite.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENED	HOW TO FIX IT
Chicken dry	Didn’t tenderise or overbaked	Flatten for even cooking, pull at 20 mins
Sauce burned	Didn’t leave space in the tin	Give each piece room so it roasts, not steams
Not enough flavour	Skimped on lime and ginger	Don’t. They’re the whole point.
Chicken stuck	Didn’t oil the tray	Lightly grease the tin or line with parchment

HOW TO MAKE MARY BERRY’S CHILLI AND CORIANDER CHICKEN

1. Preheat the Oven
Set your oven to 200°C / 180°C fan / Gas 6.

2. Make the Marinade
In a bowl, stir together the sweet chilli sauce, lime juice and zest, grated ginger, olive oil, and chopped coriander.

3. Prep the Chicken
Slice each chicken breast lengthways. Place between cling film and bash lightly with a rolling pin to flatten. Season with salt and pepper.

4. Arrange in the Tin
Place chicken in a lightly greased roasting tin with space between each piece. Spoon the marinade over until well coated.

5. Roast
Bake for 20 minutes until the chicken is cooked through and lightly golden.

6. Serve
Let it rest briefly. For extra sauciness, splash a bit of hot water into the roasting tin, swirl it around, and pour it over. Serve with rice, couscous, or a zingy salad.

TIPS FROM MY KITCHEN

• I bash the chicken to just under 2cm thick—it cooks fast and evenly that way.
• I sometimes double the marinade and save half to drizzle over rice bowls the next day.
• For extra heat, I add fresh chopped chilli before serving.
• Works brilliantly cold the next day, sliced into wraps or salads.

STORAGE + SERVING

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze cooked chicken for up to 3 months. Thaw in the fridge before reheating.
Reheat: Oven (180°C) for 8 minutes, or microwave in 2-minute bursts until piping hot.
Serve with: Steamed rice, couscous, noodle salad, or wrapped in flatbreads with slaw.

FREQUENTLY ASKED QUESTIONS

Q: Can I prep this ahead of time?
A: Yes—marinate the chicken up to 24 hours in advance, then bake when ready.

Q: Can I use chicken thighs instead?
A: Definitely! Boneless thighs stay super juicy—just add 5–7 mins to the cook time.

Q: Is it spicy?
A: Mild to medium, depending on your chilli sauce. Add fresh chilli if you want more heat.

Q: Can I add vegetables to the tray?
A: Absolutely—try sliced peppers, courgette, or halved cherry tomatoes.

Q: What else can I serve it with?
A: I love it with coconut rice or a crunchy slaw tossed with lime and sesame oil.

Try More Recipes:

• Mary Berry Thai Chicken Curry
• Mary Berry Stuffed Chicken Thighs With Lemon Sauce
• Mary Berry Chicken Schnitzel