Ketchup Chicken

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We are used to thinking of ketchup as a simple accompaniment to chips, burgers or hotdogs. Its versatility is every chef’s greatest weapon. In the Ketchup Herb Chicken we show how good it is as a marinade when combined with garlic and herbs.
  • 500 g chicken breasts, cubed
  • 4 tbsp Hellmann's Tomato Ketchup
  • 2 tablespoons fresh mixed herbs (thyme, sage oregano, rosemary), chopped
  • 2 garlic cloves, finely chopped
  • 30 ml olive oil

Nutritional information

 

Amount per serving

Energy (kcal)

215kcal

Energy (kJ)

896kJ

Protein (g)

25.1g

Carbohydrate incl. fibre (g)

4.4g

Carbohydrate excl. fibre (g)

3.9g

Sugar (g)

3.2g

Fibre (g)

0.5g

Fat (g)

11.0g

Saturated fat (g)

1.8g

Unsaturated fat (g)

8.0g

Monounsaturated fat (g)

6.5g

Polyunsaturated fat (g)

1.4g

Trans fat (g)

0.0g

Cholesterol (mg)

74mg

Sodium (mg)

516mg

Salt (g)

1.29g

Vitamin A (IU)

142IU

Vitamin C (mg)

3.7mg

Calcium (mg)

16mg

Iron (mg)

0.87mg

Potassium (mg)

370mg

  • 1 In a large, flat dish, mix all the ingredients except the oil together with the chicken, and leave to marinade in a cool place for up to two hours. The ketchup wonderfully sweetens the meat and creates a sticky crispy coating.
  • 2 Heat the oil in a non-stick frying pan on a medium high heat, add the chicken and then cook for 10-12 minutes, turning occasionally. By the end, the chicken should be moist and succulent in the centre, and delightfully crispy on the outside.