Chilli Orange Syrup Glazed Chicken

Serves 4


8 deboned chicken thighs

15 ml (1T) orange zest

80 ml (⅓ cup) freshly squeezed orange juice

30 ml (2 T) Huletts golden syrup

1 green chilli, deseeded and finely chopped

15 ml (1T) Paprika, smoked

5 ml (1 t) ground cumin

10 ml (2t) fresh coriander, finely chopped

2 cloves garlic, crushed

1 lemon, cut into wedges

  1. Thread the chicken onto long skewer sticks. Place chicken in a heavy-based flameproof baking dish.
  2. Combine the zest, juice, Huletts golden syrup, chilli, paprika, cumin, coriander and garlic in a large bowl. Pour the marinade over the chicken and leave to marinade for 30 minutes.
  3. Preheat the oven to 180°C
  4. Cover the chicken in the marinade with foil and bake for 25 minutes.
  5. Remove the foil and bake for a further 25 minutes.
  6. Serve with lemon wedges, salad, crusty bread or vegetables.

Freezes well. You can increase the heat by leaving the seeds in the chilli.