Brine Solution

  • Water 1.0 l
  • Salt 15.0 g
  • Sugar 30.0 g
  • Knorr Chicken Seasoning Powder 1kg 20.0 g
  • Chicken 1.0 kg

Smoked Chilli Honey Glaze


  • Fingerling Potatoes, blanched and sliced 100.0 g
  • Broccolini, blanched 100.0 g
  • Baby Carrot 100.0 g
  • Butter 100.0 g
  • Water 100.0 g
  • Knorr Concentrated Chicken Stock 1kg 2.0 g
  • Tarragon, chopped 5.0 g

Sweet, spicy, and smoky flavours come together in this roast chicken recipe. The sweetness of the honey glaze now has a tint of smoky heat from the Hellmann's Smoked Chilli Dressing, which coats the chicken and baked to perfection. So delicious, your diners will be licking their fingers after finishing the chicken!



  1. Brine Solution

    • Mix well all ingredients for the brine and submerge chicken in it overnight.
  2. Smoked Chilli Honey Glaze

    • In a pot, heat up honey and Hellmann's Smoked Chilli Dressing.
    • Fold in butter and Knorr Lime Seasoning Powder.
  3. Roast Chicken

    • Stuff chicken with mire poix (optional) and roast it in preheated oven at 120°C for 30 mins.
    • After 30 mins, increase oven heat to 200°C and coat the chicken with glaze.
    • Bake for another 10 mins, while brushing the chicken with an additional layer of glaze every 5 mins.
    • Lower heat to 60°C for holding purposes.
  4. Vegetables

    • In a pot, boil water, add in Knorr Concentrated Chicken Stock and fold in butter and tarragon.
    • Simmer vegetables in stock till well coated.
  5. Plating & Assembly

    • Plate and assemble.