Recipe: Gin Marmalade Chicken
When I wrote last week about the Lemon Marmalade with Gin and Lime from The Bay Tree, there was already another recipe in my head. Something a little more savoury.
There’s a good acidity to the marmalade, it’s slightly astringent, so it’s good for cutting through fattiness. That’s why it would be perfect on a Victoria Sponge with a thick layer of cream, and works well with a slice of buttered toast. The lemon and the gin give it a good sharp note, and it reminded me of an old recipe of my own.
A couple of years ago I used Beavertown Bloody ‘Ell to make Bloody Hell Beer Can Chicken. And it was the flavours in the rub that brought me back to it. Lots of citrus in the beer (or in this case, marmalade) with coriander, allspice, and cinnamon, and a little coconut oil to moisten it all.
So over the weekend I bought a chicken, assembled the ingredients and this is the result. It’s perfect family eating with a big salad (the gin does cook off), or serve with G&Ts for something a little more grown up. Easy, tasty, and of course, gin fuelled.
Gin Marmalade Chicken
1 Large chicken (around 2kg) or skin on chicken thighs or drumsticks
2tbsp Coconut oil
2tsp Coriander seeds
1tsp Cayenne pepper
Preheat the oven to Gas Mark 5/190°C.
If intending to, spatchcock your chicken by using sharp scissors to cut down either side of the spine of the chicken.
Once removed, open the chicken out and firmly flatten into a dish.
In a bowl, mix together all the other ingredients. And prepare to get your hands dirty.
Rub the mixture all over the chicken, spreading as evenly as possible.
Put the chicken into the oven.
It will take around an hour or so to cook, but check with a skewer/thermapen/meat thermometer.
Once cooked, leave to rest for around 15 minutes.
Serve with a big pile of salad, coleslaw, or rice.
Spatchcocking your chicken is optional *but* it does cook quicker than a normal roast, often reducing time by half.
You can save even more time, by using joints like drumsticks or chicken thighs which will only take 20-30 minutes.
And of course, if you want to use more marmalade and less coconut oil, this will make it somewhat stickier, and less oily. The recipe is really easy to adapt to your preference.