Sticky Pimm’s-glazed pulled chicken recipe
Sweet and fruity Pimm’s cooks down with honey and ginger to form a deliciously sweet and sticky sauce for this summer recipe. Once tossed through tender, slow-cooked pulled chicken and piled high on a sharing platter, this makes a perfect lunchtime feast.
See method- Serves 6
- 15 mins to prepare and 1 hour 30 mins to cook
- 421 calories / serving
- Freezable
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 1 tbsp sunflower oil
- 10 skinless, boneless chicken thighs
- 150ml Pimm's or summer cup
- 100ml orange juice, plus 1 tbsp
- 100ml white wine vinegar, plus 1 tbsp
- 50g clear honey
- 50g redcurrant jelly
- 100g passata
- 1 red onion, ½ finely chopped, ½ sliced into rings
- 2 tbsp ginger purée (or grated ginger)
- 1 round lettuce, leaves separated
- 10g fresh mint, leaves picked
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Shop ingredientsEach serving contains
- Energy
- 1765kJ 421.0kcal
- Fat
- 18g
- Saturates
- 5g
- Salt
- 0.8g
- Sugars
- 24g
of the Reference intake
Carbohydrate 24.3gProtein 31.6gFibre 1.0g
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Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a large frying pan over a high heat. Add the chicken thighs and brown, in 2 batches, until both sides are crisp and golden. Transfer to a baking dish large enough to allow the thighs to sit snugly in a single layer.
- In a bowl, whisk together the Pimm’s, 100ml orange juice, 100ml vinegar, the honey, redcurrant jelly, passata, chopped onion and the ginger; season.
- Pour the Pimm’s sauce over the thighs and cover tightly with 2 sheets of foil. Bake for 50 mins, then increase the heat to gas 6, 200°C, fan 180°C, remove the foil and bake for another 30 mins or until the chicken is falling apart.
- Meanwhile, mix the onion rings with the remaining orange juice and vinegar in a bowl. Set aside but stir occasionally.
- Lift the thighs from the sauce and shred with 2 forks. If the sauce is very watery, pour it into a small saucepan and heat over a high heat to reduce to a thicker consistency. Pour the sticky sauce over the pulled chicken and toss together. Serve hot or cold, piled onto a platter with the lettuce leaves and scattered with the mint leaves and pickled onion rings.
- See more Chicken recipes
Freezing and defrosting guidelines (pulled chicken and sauce only)
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
