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Dark beer-marinated chicken thighs with onion jam

Martin Blunos from Great Food Live
Martin Blunos' sticky chicken drumsticks are ideal for the barbecue, served up with onion jam, mixed leaves and a sweet onion dressing

Dark beer-marinated chicken thighs with onion jam

Method

1. Whisk the mustard, treacle, sugar, lemon juice, pepper and salt together in a bowl. Stir in the ale, garlic and herbs.

2. Slash the chicken thighs through to the bone in several places with a sharp knife. Place the thighs into the ale marinade and put in the fridge for a minimum of 2 hours or overnight. Turn in the liquid from time to time.

3. While the chicken is marinating, make the onion dressing and onion jam; mix the onions with the caster sugar and salt, and leave to stand for about 4 hours.

4. Carefully strain off the onion juice and reserve.

5. Put the onions in a pan with the 2 tbsp of olive oil and 100ml of water. Cook gently to make a soft and pulpy jam. Season with salt and pepper. Set aside.

6. For the dressing, mix the onion juice with enough olive oil to make a dressing. Add salt, pepper and lemon juice to taste.

7. Heat a griddle pan or barbecue and preheat the oven to 180C/gas 4. Drain and dry the chicken pieces, brush with a little olive oil and cook on all sides until golden and branded. Place in the oven for about 10 minutes until cooked right through.

8. To serve, place a spoonful of the onion jam on each plate, top with two chicken thighs. Dress the mix of leaves and serve along side the thighs.

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Serves: 2

Prep: 20 min, plus 4 hrs marinating time
Cook: 30 min

Ingredients
1 tbsp English mustard
1 tbsp treacle
1 tbsp dark brown sugar
1/2 lemon, juice only
1 tsp Black peppercorns, crushed
1 tsp Salt
200ml British ale
4 garlic cloves, peeled and chopped
1 sprig Thyme, leaves plucked
1 small bunch Basil, chopped
4 Chicken thighs
100ml Olive oil
mixed leaves, to serve

For the onion dressing and onion jam

3 Onions, peeled and thinly sliced
2 tbsp caster sugar
1 tsp Salt
2 tbsp Olive oil, plus more for dressing
100ml water
salt and freshly ground pepper
1 lemon, juice only