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Pimm’s glazed chicken with strawberry and cucumber salad

Name: Pimm’s glazed chicken with strawberry and cucumber salad
Prep time: PT25-30M
Cook time: PT20-25M
Total time: 45 min
Yield: Serves 4-6
Cuisine: British recipes
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

By: Jess Meyer
Former deputy food editor, delicious.

Published: 7 Jul 21
Updated: 4 Apr 24

Pimm’s glazed chicken with strawberry and cucumber salad

Our delicious Pimm’s glazed chicken thighs are marinated then doused in a sticky orange glaze and then grilled or barbecued. Serve with strawberry and cucumber salad (and a big jug of Pimm’s, naturally).

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

Easy
July 2021

Test kitchen approved

Serves 4-6
Hands-on time 25-30 min, plus up to 4 hours marinating

Check out our 15 ways with Pimm’s for more ideas on how to use the summertime 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

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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

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Method

Put the chicken in a bowl with the 2 tbsp Pimm’s, tamari, garlic, ginger, brown sugar and miso. Toss, then cover and marinate in the fridge for 2-4 hours.
Put all the ingredients for the glaze in a small pan and heat over a medium heat to dissolve the sugar. Bring to the boil, then simmer for 5-6 minutes until thickened and syrupy. Set aside to cool (see Make Ahead).
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 the marinade and pat dry with kitchen paper. Grill the chicken with the lid down for 20-25 minutes, turning and basting with glaze 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). Set the chicken aside to rest while you prepare the salad.

For the salad, combine all the ingredients in a large bowl. Serve the chicken drizzled with extra glaze with the salad on the side.

Recipe from July 2021 Issue

Nutrition

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

delicious. tips

Don’t want to BBQ? Cook the chicken on a ridged griddle pan or under a medium-high grill, turning several times, until the skin is crisp and golden and the meat is cooked through.
Prepare the chicken and put in the fridge to marinate up to 24 hours in advance. The glaze can be made up to 1 week ahead and kept covered and chilled until you’re ready to use it.