Sticky Lime Marmalade Chicken
4
10 minutes
45 minutes
These sticky lime marmalade chicken thighs make a quick and easy midweek supper. During roasting, brush the chicken with a sweet and salty glaze made with our tangy Lime Marmalade and a few store-cupboard ingredients for a deliciously sticky and caramelised finish. Easy to make in one pan, the chicken can also be cooked in the air fryer or on the barbecue. A delicious homemade alternative to a takeaway and proof that marmalade isn’t just for toast!
Ingredients
8 Chicken thighs, bone-in, skin on
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4 tbsp Tiptree Lime Marmalade
2 tbsp soy sauce
2 tsp Tiptree Wholegrain Mustard
2 tsp garlic powder
1 tsp ground ginger
½ tsp chilli flakes
½ tsp ground black pepper
1 tbsp olive oil
1 tsp lime juice
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2 limes, sliced into rounds then cut into halves
1 red chilli sliced into rounds
Directions
Heat the oven to 200ºC / 180ºC fan / Gas Mark 4.
Line a large roasting tray with baking paper for an easier clean up.
Season the chicken thighs with salt and pepper.
Place them skin side up in the roasting pan in a single layer and roast uncovered for 20 minutes until the skin is starting to crisp.
Meanwhile add all the ingredients for the glaze into a small bowl and whisk until smooth.
Remove the chicken from the oven and turn the thighs over. Coat with any pan juices. Brush half of the glaze over the base of the chicken and roast for a further 10 minutes.
Remove from the oven, turn the thighs over, baste with any juices then brush the skin with the remaining glaze. Cook for a further 15-20 minutes until the skin is sticky and golden and the chicken is fully cooked through. The exact time will depend on the size of the chicken thighs. The internal temperature of the chicken in the thickest part should be at least 74ºC / 165ºF without touching the bone.
Move the chicken to a platter, scatter with chopped chillies and slices of lime. Serve with sweet potato wedges and some steamed broccoli.
Sticky Lime Marmalade Chicken
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