Glazed honey and soy chicken with sweet chilli sauce

Preparation time: 75 minutes Cooking time: 45 minutes Serves: 4


Credit to Bill Granger for this recipe.


  • 125ml (1/2 cup) soy sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons honey
  • 2 tablespoons shaosing wine or dry sherry
  • 1 garlic clove, finely crushed
  • 1 tablespoon finely grated ginger
  • 1 fresh chilli, finely chopped
  • 4 chicken Marylands (leg quarters), cut into 2 pieces between thigh and drumstick
  • To serve:
  • cucumber slices
  • fresh coriander (cilantro) sprigs
  • lime or lemon wedges
  • steamed rice
  • sweet chilli sauce


Preheat the over to 180C (Gas 4).

Stir all the ingredients, except the chicken, together in a small bowl. Put the chicken in a bowl or flat dish, pour the marinade over and mix with your hands to coat. Cover and marinade in the fridge for at least 1 hour, or overnight.

Remove the chicken from the marinade and place, with the skin side up, in a roasting tin. Bake for 45 minutes, frequently turning the drumsticks over as they brown, and basting the chicken every 15 minutes with extra marinade. Use a cleaver to cut the chicken into pieces.

Serve with fresh cucumber, coriander sprigs, lime wedges and steamed rice, with sweet chilli sauce on the side.

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