Recipes Collection

Slow Roasted Kamikaze Chicken 

140 minutes Difficulty:
Categories: Main Dish


Chicken Legs

  • 1 package of chicken legs
  • 1/4 cup of soy sauce
  • 2 tablespoons of granulated onion
  • 1 teaspoon of salt
  • 1 cup of mae ploy or sweet chili sauce, divided


  • 2 cups of whole grain rice
  • 6 cups of water
  • 1 teaspoon of salt
  • 1/4 cup of cilantro, chopped

Spicy Bell Pepper Cream

  • 1 red bell pepper, seeded and diced
  • 2 tablespoons of sriracha
  • 1/2 cup of cream cheese
  • 1/2 cup of half and half


Marinate chicken over night in soy sauce, onion, salt, and 1/2 cup of mae ploy sauce.
Next day, preheat the oven to 325°F. Place in shallow pan with the marinade and cover with tin foil. Let chicken cook for about 2 hours.
While chicken is cooking, wait until is half way done to prepare rice and spicy bell pepper cream.
Rice: In a pot on high heat, put in water, salt, and rice. Let cook for about 40 minutes or till most of the water has cooked off. Stir occasionally. When chicken is done and ready to be taken out of oven, add the chicken broth to the rice. Cover pot, place on low heat, and cook until tender. Once rice is done, add cilantro and stir.
Cream: Combine all ingredients in blender and blend until smooth. Set aside.
Uncover chicken, remove from shallow pan and place on a cookie sheet with a rack. Turn the oven up to 500°F. Using a brush, coat the chicken legs with 1/4 cup of mae ploy sauce. Place chicken in oven for 5 to 8 minutes. Take chicken out and using tongs flip chicken over. Coat chicken with the remaining 1/4 cup of mae ploy sauce. Place chicken in oven for an additional 5 to 8 minutes. Take chicken out and let cool. Plate with chicken, rice, and spicy bell pepper cream and serve.
Bon appétit!