Nigel Slater Sticky Chicken Thighs Recipes

STICKY GLAZED CHICKEN THIGHS IN BUTTER LETTUCE

Steps:

• Put the orange juice, ketchup, brown sugar, vinegar, Worcestershire sauce and red pepper flakes in a medium saucepan, and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Keep about 1/2 cup warm for serving and set aside the rest for glazing.
• Preheat the grill to high heat. Brush the chicken with oil on both sides and sprinkle with salt and pepper. Grill smooth-side down, covered, until lightly charred, 3 to 4 minutes. Flip and brush generously with the glaze. Cook, covered, until charred and the thighs are just cooked through, another 3 to 4 minutes. Flip again, glaze, and cook uncovered about 1 minute. Remove the chicken to a cutting board, sprinkle with the chives if using, and rest the chicken for a few minutes.
• Slice the chicken into thin strips. Serve with butter lettuce leaves for wraps and the reserved glaze on the side.

STICKY SUMMER CHICKEN THIGHS

Steps:

• Crush the sea salt, peppercorns and garlic.
• 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.
• 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.
• 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.