Sunday, 2 April 2017

Chicken Nibbles

Carole's Chatter: Chicken Nibbles

After making these Chicken Nibbles I have come to the realisation that cold cooked chicken tastes better than when it is hot.  Do you agree?

While the nibbles were tasty hot, they were spectacular the next day as cold leftovers.

They are simple to make but you do need to think ahead because it is best if they are marinated overnight.


Chicken nibbles
4 tablespoons soy sauce
2 teaspoons of sesame oil
1 teaspoon of cumin seeds (I used ground)
1 teaspoon of honey
2 teaspoons of Chinese chilli paste (I used black bean chilli paste)
Fresh coriander (cilantro)


Combine everything except the coriander in a bowl.  Rub the marinade into the chicken and leave it to marinate in the fridge overnight.

Take them out of the fridge about an hour before starting to cook them.  Heat the oven up to 180 degrees C (moderate).

Spread the nibbles out on a tray and drizzle any leftover marinade onto them.

Roast for about 35 minutes.  Garnish with chopped coriander.


  1. Sounds like they would be great with cocktails. I'm looking forward to trying them.

  2. Are chicken nibbles dark or light meat? I've never seen that cut in the market.

    best... mae at

  3. They sound like they'd be good hot or cold. I like the idea that they'd make a good cold lunch during the week.

  4. Oh these would be good for a lunch or a light dinner. Great flavor combo, I have to try this sometime.

  5. Looks likes an easy and tasty treat.;-)


Your comments are most welcome. Cheers