Pimm’s Sticky Summer Chicken with Strawberry & Cucumber Salad

If you’re looking for the ultimate British summer recipe, this sticky Pimm’s chicken is a must-try. It’s sweet, savoury, and beautifully glazed, with juicy chicken thighs baked in the oven until golden and caramelised. Paired with a fresh strawberry and cucumber salad, this dish is light, vibrant, and perfect for warm evenings—no barbecue required.

Whether you’re hosting a garden get-together or just want something a bit different for dinner, this recipe brings all the flavours of a Pimm’s garden party straight to your table.
Why You’ll Love This Recipe
• Oven-baked, so no BBQ needed
• Sticky, sweet and savoury glaze
• Fresh, summery salad to balance the richness
• Great for entertaining or easy weeknight dinners
Ingredients
For the chicken:
• 8 bone-in chicken thighs
• 2 tbsp Pimm’s No.1
• 1 tbsp soy sauce
• 1 garlic clove, crushed
• 2 tsp fresh ginger, grated
• 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 & cucumber salad:
• 300g strawberries, sliced
• 1 cucumber, diced
• ½ small red onion, finely diced
• Small bunch fresh 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
Method

1. Place the chicken thighs in a large bowl and add the Pimm’s, soy sauce, garlic, ginger, brown sugar and miso paste. Toss well to coat, then cover and marinate in the fridge for 2–4 hours.
2. To make the glaze, add all the glaze ingredients to a small saucepan. Heat gently, stirring until the sugar dissolves, then bring to the boil. Reduce to a simmer and cook for 5–6 minutes until thickened and glossy. Set aside to cool.
3. Preheat the oven to 200°C (180°C fan).
4. Remove the chicken from the marinade and pat dry with kitchen paper. Arrange on a lined baking tray or roasting tin.
5. Bake for 25 minutes, then begin brushing with the glaze. Return to the oven and cook for a further 15–20 minutes, turning and basting every 5–7 minutes until the chicken is golden, sticky and cooked through.
6. For extra colour and caramelisation, place under the grill for a few minutes at the end, keeping a close eye to prevent burning.
7. While the chicken rests, prepare the salad. Combine the strawberries, cucumber, red onion and basil in a large bowl.
8. In a small bowl, mix the olive oil, Pimm’s, citrus juices and sugar, then pour over the salad and toss gently.
9. Serve the sticky Pimm’s chicken drizzled with extra glaze, alongside the fresh strawberry and cucumber salad.
   Tips for the Best Sticky Chicken
   • Patting the chicken dry helps it roast rather than steam
   • Baste regularly for that glossy, caramelised finish
   • Use a rack if you have one for better airflow and even cooking
   Serving Suggestions
   This dish pairs perfectly with:
   • New potatoes or a light potato salad
   • Crusty bread to mop up the glaze
   • A chilled glass of Pimm’s for the full summer experience
11. 
    Storage
    Leftover chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven until piping hot, or enjoy cold in salads.