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Sticky Pimm’s-glazed pulled chicken recipe

Sticky Pimm’s-glazed pulled chicken recipe

20 ratings

Sweet and fruity Pimm’s cooks down with honey and ginger to form a deliciously sweet and sticky sauce for this summer recipe. Once tossed through tender, slow-cooked pulled chicken and piled high on a sharing platter, this makes a perfect lunchtime feast. See method

  • Serves 6
  • 15 mins to prepare and 1 hr 30 mins to cook
  • 421 calories / serving
  • Freezable
  • Healthy
  • Gluten-free
  • Dairy-free


  • 1 tbsp sunflower oil
  • 10 skinless, boneless chicken thighs
  • 150ml Pimm's or summer cup
  • 100ml orange juice, plus 1 tbsp
  • 100ml white wine vinegar, plus 1 tbsp
  • 50g clear honey
  • 50g redcurrant jelly
  • 100g passata
  • 1 red onion, ½ finely chopped, ½ sliced into rings
  • 2 tbsp ginger purée (or grated ginger)
  • 1 round lettuce, leaves separated
  • 10g fresh mint, leaves picked
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    5g 23%
  • Sugars

    24g 26%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 24.3g Protein 31.6g Fibre 1g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat the oil in a large frying pan over a high heat. Add the chicken thighs and brown, in 2 batches, until both sides are crisp and golden. Transfer to a baking dish large enough to allow the thighs to sit snugly in a single layer.
  2. In a bowl, whisk together the Pimm’s, 100ml orange juice, 100ml vinegar, the honey, redcurrant jelly, passata, chopped onion and the ginger; season.
  3. Pour the Pimm’s sauce over the thighs and cover tightly with 2 sheets of foil. Bake for 50 mins, then increase the heat to gas 6, 200°C, fan 180°C, remove the foil and bake for another 30 mins or until the chicken is falling apart.
  4. Meanwhile, mix the onion rings with the remaining orange juice and vinegar in a bowl. Set aside but stir occasionally.
  5. Lift the thighs from the sauce and shred with 2 forks. If the sauce is very watery, pour it into a small saucepan and heat over a high heat to reduce to a thicker consistency. Pour the sticky sauce over the pulled chicken and toss together. Serve hot or cold, piled onto a platter with the lettuce leaves and scattered with the mint leaves and pickled onion rings.

Freezing and defrosting guidelines (pulled chicken and sauce only)

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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