Heat oven to 180C/356F.

Cut the chili pepper on its length to half. discard the seed and chop it into thin slices.

In a bowl mix the sweet chili sauce, the honey, the soy sauce, the oil, the garlic, the chili, the ginger and the water.  

Place the chicken in a baking tray. 

Pour the sauce on the chicken. you can use a kitchen brush or a spoon to coat the chicken with the sauce.

Bake the chicken in the oven for 70 minutes. 

After 20 minutes of baking turn the chicken over and coat it with the sauce that is in the baking tray. 

After another 20 minutes of baking turn the chicken over and coat it again with the sauce that is in the baking tray. as the cooking progress, we will need to turn the chicken over more frequently. 

After 45 - 50 minutes of cooking we need to start checking on our sauce.

We want the sauce to get as thick as we can but not burn. the thicker the sauce gets, it will give the chicken a better glaze. 

The best place to check on the sauce is at the edges of the baking tray. if the sauce looks dark and bubbling heavy and it looks like it's about to burn, add a few tablespoons of water add stir the whole sauce in the baking tray. it is important to go over the edges of the tray and scrape the sauce that got stuck on them. 

In the last 20 minutes of cooking, we need to check on the sauce and turn the chicken every 5 minutes. each time we turn the chicken over we give it a good glazing with the sauce.

In the last 10 minutes, we turn the chicken every 3 minutes and give it a good glaze with the sauce.  The more time we do the process of turning and glazing of the chicken, we will get a nicer looking glaze on the chicken.    

After 70 minutes of baking, we take the chicken out of the oven and give it a last glaze. 

The chicken goes excellent with white or yellow rice (see our guide for the perfect rice), or with couscous.