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Member recipe

Sticky Summer Chicken Thighs

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Serves 5

My adaptation of Nigel Slaters honey chicken thighs. Perfect served with corn on the cob and a salad, or with rice.

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  • 1 tbsp black peppercorns
  • 2 lemons
  • 2 tbsp of clear runny honey
  • 1 dollop of wholegrain mustard to your taste
  • 2 garlic cloves, crushed
  • 1 tbsp Worcestershire sauce
  • 10 boneless chicken thighs, skin on or off
  • sea salt, to taste


    1. Crush the sea salt, peppercorns and garlic.
    2. Squeeze the juice of the lemons and sieve it in to a large bowl. Add the honey, Worcestershire sauce and the mustard and mix thoroughly. Add the crushed salt, garlic and peppercorns and mix again.
    3. Place the chicken in to a roasting dish, ensuring they are not over lapping. Pour the marinade over the chicken and rub in. Leave in the fridge to marinate for a minimum of 1 hour.
    4. Daub a thin glazing of honey over the thighs and place in a preheated oven at 200C (fan, a little higher for a conventional oven) and cook for 45 minutes, turning half way through.

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