Blackcurrant and Soy Glazed Chicken
Ingredients
- 500g chicken thigh fillet, cut into 1-inch cubes
- 4 tbsp Bickford’s Blackcurrant Fruit Juice Syrup
- 2 tbsp soy sauce
- 2 garlic cloves, finely minced
- 1 tsp ginger, finely grated or microplaned
Method
- Combine the fruit juice syrup, soy sauce, garlic, and ginger in a small bowl. Stir well to mix. Reserve half for basting or serving, ensuring it doesn’t contact raw chicken.
- Toss chicken cubes in the remaining marinade, cover, and refrigerate for 30 minutes (or up to 4 hours).
- Grill, pan-fry, or skewer and cook over medium-high heat for 10–12 minutes, turning until golden and fully cooked.
- Heat the reserved marinade in a saucepan, simmering until slightly thickened.
- Brush or drizzle the glaze over the cooked chicken and serve.
Serving Suggestions
- This versatile recipe works with any cut of chicken—try it with breast fillet, drumsticks, or wings.
- This versatile glaze also pairs well with pork or tofu for a fruity and umami-rich dish.
