Dark Beer-Marinated Chicken Thighs With Onion Jam

“Sticky chicken thighs are ideal for the barbecue / grill, served up with onion jam, mixed leaves and a sweet onion dressing by Martin Blunos. Times do not include 4 hours marinating.”

Ingredients Nutrition


  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.
  3. 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.
  4. While the chicken is marinating, make the onion dressing and onion jam; mix the onions with the sugar and salt, and leave to stand for about 4 hours.
  5. Carefully strain off the onion juice and reserve.
  6. Put the onions in a pan with the 2 tbsp of olive oil and the water. Cook gently to make a soft and pulpy jam. Season with salt and pepper. Set aside.
  7. For the dressing, mix the onion juice with enough olive oil to make a dressing. Add salt, pepper and lemon juice to taste.
  8. Heat the grill and preheat the oven to 350°F Drain and dry the chicken pieces, brush with a little olive oil and cook on all sides until golden and branded.
  9. Place in the oven for about 10 minutes until cooked right through.
  10. 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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