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
- 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.
- 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.
- Preheat the oven to 200°C (180°C fan).
- Remove the chicken from the marinade and pat dry with kitchen paper. Arrange on a lined baking tray or roasting tin.
- 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.
- For extra colour and caramelisation, place under the grill for a few minutes at the end, keeping a close eye to prevent burning.
- While the chicken rests, prepare the salad. Combine the strawberries, cucumber, red onion and basil in a large bowl.
- In a small bowl, mix the olive oil, Pimm’s, citrus juices and sugar, then pour over the salad and toss gently.
- 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
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.
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