Sorrel and ginger chicken thighs with herby slaw
Prep time: 50 minsTotal time: 
Sorrel and ginger chicken thighs with herby slaw
‘I love repurposing sorrel and ginger in different ways. It doesn’t have to be just a drink – it can be used to create something really delicious, like a marinade for this chicken dish.’
Prep time: 50 minsTotal time: 
Marie Mitchell
The daughter of Jamaican immigrants, Marie is a chef, writer and recipe developer who explores her Caribbean heritage through cooking. Her debut cookbook, Kin: Caribbean Recipes for the Modern Kitchen (Particular Books, £30), won the International category at the 2026 James Beard Media Awards.
Marie Mitchell
The daughter of Jamaican immigrants, Marie is a chef, writer and recipe developer who explores her Caribbean heritage through cooking. Her debut cookbook, Kin: Caribbean Recipes for the Modern Kitchen (Particular Books, £30), won the International category at the 2026 James Beard Media Awards.
Ingredients
For the sorrel and ginger chicken
- 1kg skin-on, bone-in chicken thighs
- juice of 2 limes
- 40g ginger, peeled
- 2 small red onions, roughly chopped
- 4 large or 8 small garlic cloves, peeled
- ½ tsp ground black pepper
- ½ tsp sea salt flakes
- 240ml Tropical Vibes Sorrel and Ginger Flavour Drink
- 2 tbsp maple syrup
For the herby slaw
- ½ small red cabbage (about 400g), cored and thinly sliced
- 1 red apple, cored and thinly sliced
- 1 small red onion, thinly sliced
- juice of 2 limes
- 1 tsp runny honey
- 2 tsp extra virgin olive oil
- ½ x 30g pack coriander, leaves picked
- ½ x 30g pack flat-leaf parsley, leaves picked
Step by step
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Place the chicken thighs in a roasting tin, add the lime juice and rub all over the chicken, making sure to rub the flesh as well as the skin. Set aside.
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Put all the remaining ingredients for the chicken in a food processor and blend until smooth. Pour over the chicken, rubbing all over. Cover and marinate in the fridge for at least 4 hours, preferably overnight.
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Remove the chicken from the fridge and leave at room temperature for 30 minutes to 1 hour. Preheat the oven to 200°C, fan 180°C, gas 6.
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Make sure the chicken is skin-side up and not submerged in any of the marinade (pour a little off if needed). Roast for 40 minutes, basting halfway, or until cooked through and the juices run clear. Rest for 10 minutes.
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While the chicken is in the oven, make the herby slaw. Put the cabbage, apple and red onion in a bowl with a pinch of salt and half the lime juice. Mix well and set aside for 10 minutes. For the dressing, whisk together the honey, extra virgin olive oil and the remaining lime juice. Season to taste and use to dress the slaw, mixing well.
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Just before serving, stir the herbs into the slaw. Serve topped with the chicken thighs and a drizzle of the sorrel and ginger pan juices.
