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Spicy honey-baked chicken


Serves: 6
timePrep time: 35 mins
timeTotal time:
Spicy honey-baked chicken
Recipe photograph by Tara Fisher

Spicy honey-baked chicken

Chef Andi Oliver says: ‘The youngsters in my family are always asking me to make this. I like to serve it with cornmeal waffles, but sweet potato wedges or rice would be great too’

Serves: 6
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
447Kcal
Fat
12gr
Saturates
3gr
Carbs
30gr
Sugars
29gr
Fibre
2gr
Protein
47gr
Salt
4.2gr

Andi Oliver

Andi Oliver

Andi Oliver is a chef, restauranteur and a judge on BBC two's Great British Menu. She lives with her boyfriend in East London
See more of Andi Oliver’s recipes
Andi Oliver

Andi Oliver

Andi Oliver is a chef, restauranteur and a judge on BBC two's Great British Menu. She lives with her boyfriend in East London
See more of Andi Oliver’s recipes

Ingredients

  • 12 chicken thighs and drumsticks
  • 150g clear honey
  • 1 x 120g pack lambs lettuce or bistro salad
  • 2 oranges, peeled and segmented
For the marinade
  • 2 onions, finely chopped
  • 6 garlic cloves, crushed
  • about 20g root ginger, peeled and grated
  • ½ x 30g pack flat-leaf parsley, finely chopped
  • ½ x 30g pack coriander, finely chopped
  • ½ x 20g pack thyme, leaves picked and finely chopped
  • 2 scotch bonnet chillies, finely chopped
  • juice of 2 limes
  • juice of 2 lemons
  • juice of 2 oranges
  • 4 tbsp tamari or soy sauce (use tamari not soy for GF requirements)
  • 1 tsp ground nutmeg
  • 1 tbsp English mustard
  • 1 tsp ground allspice
  • 5 tbsp dark rum
  • 1 tbsp ground black pepper
  • 1 tbsp sea salt
  • 2 tbsp olive oil

Step by step

Get ahead
Marinate the chicken the day before if you can.
  1. Place all the marinade ingredients into a large bowl and mix well. Place the chicken pieces in the bowl, coating each piece in the marinade, and cover with clingfilm. Leave to marinate in the fridge for at least an hour, or preferably overnight.
  2. Heat the oven to 200°C, fan 180°C, gas 6. Remove the chicken pieces from the marinade and put in a roasting tray, skin side-up. Bake in the middle of the oven for 30-40 minutes; check after 15-20 minutes and turn the dish round to make sure they’re cooking evenly, basting the chicken. When the pieces are golden and the juices are running clear they’re cooked. Drizzle the honey all over the chicken and slip the tray back into the oven for a further 10 minutes or until sticky and caramelised.
  3. Serve the chicken with leaves and orange segments, spooning over the tray juices.

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