Mary Berry’s ‘magic’ honey chicken recipe is perfect for a summer barbecue
Whether you are having a barbecue or looking for a delicious dinner idea, this honey chicken is a "quick, easy and delicious" recipe.
As summer approaches people will be cleaning off their barbecues and planning some fun parties, but no feast is complete without a showstopping recipe.
Mary Berry’s honey chicken is easy to make as it can be prepared well in advance it takes only five minutes to prepare before you leave the chicken to marinate for at least 30 minutes.
This mouthwatering recipe is also perfect to make as a flavourful dinner as you only need one bowl and a tray to make it in the oven, so you can also save time on the washing up.
In her ‘Classic’ cookbook, Mary wrote: “An old favourite of mine and one the family still love. Quick, easy and delicious; if you would like a smaller portion, use the same amount of thighs and drumsticks (six of each).
“Tender chicken that comes off the bone easily with a barbecue-style charred appearance and flavour. So easy – just put it in the oven and leave it to do its magic.”
How to make honey chicken
Ingredients
- Six chicken legs (around 200g each)
- Six tablespoons of ketchup
- Three tablespoons of Worcestershire sauce
- Two tablespoons of tomato puree
- Two tablespoons of grainy mustard
- Two tablespoons of runny honey
- One crushed garlic cloves
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Method
Use a sharp knife to make shallow slits on the top of the chicken legs.
Place all the ingredients for the marinate in a large bowl and stir until combined/ Add the chicken legs and toss to coat, using your hands to cover them in the marinate.
Cover the bowl and then place in the fridge to marinate for at least 30 minutes. Make sure to wash your hands after handling raw meat.
While the chicken is marinating, preheat the oven to 220C (200C fan or gas mark seven) and then line a roasting tray with baking paper.
Place the marinated chicken on the prepared lined tray skin side up and spoon over any remaining marinate in the bowl. Roast in the oven for 35 minutes until golden and cooked through.
Once ready, skim off any fat from the cooking juices and place in a jug. Pour the juices over the chicken once ready and serve hot with your favourite green vegetable and mashed potatoes.
