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Recipe Pimm’s Glazed Chicken With Strawberry and Cucumber Salad

Recipe Pimm’s Glazed Chicken thighs are marinated and sprinkled with a sticky orange glaze and then grilled or barbecued.

Recipe Pimm’s Glazed Chicken thighs are marinated and sprinkled with a sticky orange glaze and then grilled or barbecued. Serve with a strawberry-cucumber salad (and a tall glass of Pimm's, of course).

Pimm’s Glazed Chicken
Pimm’s Glazed Chicken | Source: fitmittenkitchen.com

Pimms glazed chicken 

Check out our 15 ways with Pimm's for more ideas on how to use the summer spirit.

NUTRITION: PER SERVING

  • CALORIES  278KCALS
  • FAT  11.3G (2.5G SATURATED)
  • PROTEIN  18.1G
  • CARBOHYDRATES  19.3G (18.3G SUGARS)
  • FIBRE  2.6G
  • SALT  0.7G

Ingredients

  • 8 bone-in free-range chicken thighs
  • 2 tbsp Pimm’s No. 1
  • 1 tbsp tamari or soy sauce
  • 1 garlic clove, crushed
  • 2 tsp grated fresh ginger
  • 1 tsp brown sugar
  • 1 tsp white miso paste

For the Pimm’s glaze

  • 100ml Pimm’s No. 1
  • 2 tbsp orange marmalade
  • 2 tbsp dark brown sugar
  • 1 tbsp cider vinegar
  • 1 tsp white miso paste

For the strawberry and cucumber salad

  • 300g strawberries, sliced
  • 1 cucumber, diced
  • ½ small red onion, finely diced
  • Small bunch basil, leaves picked
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp Pimm’s No. 1
  • 2 tsp each lemon, lime, and orange juice
  • 1 tsp sugar

Method

1. Place the chicken in a bowl with 2 tablespoons of Pimm's, tamari, garlic, ginger, brown sugar, and miso. Stir, cover, and marinate for 2 to 4 hours in the refrigerator.

2. Put all the ingredients for the glaze in a small pan and heat over medium heat to dissolve the sugar. Bring to a boil and cook for 5-6 minutes until thick and syrupy. Let cool (see Preparation).

3. Heat/light the barbecue for direct heat (arrange the coals in the centre). Take the chicken out of the fridge 30 minutes before cooking. Remove from marinade and dry with kitchen paper. Bake the chicken with the lid closed for 20-25 minutes, turning and glazing regularly, until golden and sticky and cooked through (the juices should run clear when pierced with a skewer and a digital thermometer should read 72ºC). Let the chicken rest while preparing the salad.

4. For the salad, combine all the ingredients in a large bowl. Serve the extra glazed chicken with the salad as a side dish.

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