Name: Lemon Lime & Bitters Thai Chicken
Prep time: 5 min
Cook time: 40 min
Yield: 4
Ingredients: 4 x chicken Marylands, cut in half to form 8 pieces; ¼ cup white sugar; Thai sticky rice, to serve; baby cos leaves, to serve; sea salt; Jerk marinade; 4 x makrut lime leaves, destemmed; 1 lime (you’ll need the zest and the juice); 1 lemon (you’ll need the zest and the juice); 3-4 red birdseye chillies; 5 garlic cloves; 4 coriander (cilantro) roots; 1 tbsp grated ginger; 4 Asian red shallots, roughly chopped; 3 tbsp brown sugar; 60ml (2 fl oz) aromatic Angostura Bitters; 1 tbsp fish sauce; 1 tbsp sweet dark soy sauce; 1 tsp sea salt

Lemon Lime & Bitters Thai Chicken

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Angostura’s secret blend of botanicals and slight sweetness turns a classic chicken recipe into the ultimate spicy, salty, citrussy and floral roast chicken, but – you know me – with a Thai twist. Pair these succulent chicken pieces and their lip-smackingly sticky glaze with fresh leaves and rice, then tuck into the perfect weekend entertainer.
In collaboration with Angostura Bitters

PREP TIME

5 minutes + overnight marinating

COOK TIME

40 minutes

SERVES

Ingredients

4 x chicken Marylands, cut in half to form 8 pieces

¼ cup white sugar

Thai sticky rice, to serve

baby cos leaves, to serve

sea salt

Lemon Lime & Bitters marinade

4 x makrut lime leaves, destemmed

1 lime (you’ll need the zest and the juice)

1 lemon (you’ll need the zest and the juice)

3-4 red birdseye chillies

5 garlic cloves

4 coriander (cilantro) roots

1 tbsp grated ginger

4 Asian red shallots, roughly chopped

3 tbsp brown sugar

60ml (2 fl oz) aromatic Angostura Bitters

1 tbsp fish sauce

1 tbsp sweet dark soy sauce

1 tsp sea salt

Steps

To make the lemon lime & bitters marinade, place all the ingredients into the bowl of a food processor. Blitz to a super-fine paste. Transfer the lemon lime & bitters marinade to a large bowl, then add the chicken. Give everything a good mix to ensure the chicken pieces are coated all over, then cover the bowl with cling film and refrigerate overnight.
The next day, preheat oven to 190°C fan-forced (370°F). Line a baking tray with baking paper and place an ovenproof cooking rack on top of the lined tray. Arrange chicken pieces on top of the rack. Cook chicken in the oven for 30 minutes or until golden in colour.
In the meantime, pour the leftover marinade into a small saucepan and place over low heat. Add the sugar. Bring to a gentle simmer, then cook for 5 minutes until the mixture has a sticky jam consistency. Remove from the heat and set aside for later.
Remove the chicken from the oven and drizzle each piece with a little of the chilli jam mixture. Return the tray to the oven and cook for a further 5–10 minutes or until the pieces are looking lovely and caramelised.
Serve while warm with sticky rice, baby cos and extra chilli jam on the side.

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Lemon Lime & Bitters Thai Chicken

Angostura’s secret blend of botanicals and slight sweetness turns a classic chicken recipe into the ultimate spicy, salty, citrussy and floral roast chicken, but – you know me – with a Thai twist. Pair these succulent chicken pieces and their lip-smackingly sticky glaze with fresh leaves and rice, then tuck into the perfect weekend entertainer. In collaboration with Angostura Bitters
PREP TIME	5 minutes + overnight marinating
COOK TIME	40 minutes
SERVES	4

Ingredients

4 x chicken Marylands, cut in half to form 8 pieces

¼ cup white sugar

Thai sticky rice, to serve

baby cos leaves, to serve

sea salt

Lemon Lime & Bitters marinade

4 x makrut lime leaves, destemmed

1 lime (you’ll need the zest and the juice)

1 lemon (you’ll need the zest and the juice)

3-4 red birdseye chillies

5 garlic cloves

4 coriander (cilantro) roots

1 tbsp grated ginger

4 Asian red shallots, roughly chopped

3 tbsp brown sugar

60ml (2 fl oz) aromatic Angostura Bitters

1 tbsp fish sauce

1 tbsp sweet dark soy sauce

1 tsp sea salt

Steps

To make the lemon lime & bitters marinade, place all the ingredients into the bowl of a food processor. Blitz to a super-fine paste. Transfer the lemon lime & bitters marinade to a large bowl, then add the chicken. Give everything a good mix to ensure the chicken pieces are coated all over, then cover the bowl with cling film and refrigerate overnight.
The next day, preheat oven to 190°C fan-forced (370°F). Line a baking tray with baking paper and place an ovenproof cooking rack on top of the lined tray. Arrange chicken pieces on top of the rack. Cook chicken in the oven for 30 minutes or until golden in colour.
In the meantime, pour the leftover marinade into a small saucepan and place over low heat. Add the sugar. Bring to a gentle simmer, then cook for 5 minutes until the mixture has a sticky jam consistency. Remove from the heat and set aside for later.
Remove the chicken from the oven and drizzle each piece with a little of the chilli jam mixture. Return the tray to the oven and cook for a further 5–10 minutes or until the pieces are looking lovely and caramelised.
Serve while warm with sticky rice, baby cos and extra chilli jam on the side.

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Lemon Lime & Bitters Thai Chicken

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