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Ali’s Marmalade Chicken with Sweet Potato Wedges


  • 8 chicken thighs, skin on, bone in
  • 3 tbsp oil
  • 3 heaped tbsp marmalade
  • 2 garlic cloves, crushed
  • ½ red chilli, deseeded and finely chopped
  • 1 heaped tsp Chinese 5 Spice
  • 3 large sweet potatoes, skin on, cut into wedges
  • Salt & pepper
  • 1 : 00

    Parboil the sweet potatoes for around 8-10 minutes. Drain, drizzle with a little oil, salt and pepper and leave to cool – ideally spread out on a tray or large plate.

    Pre-heat the BBQ for a few minutes to a medium heat. Put the roast pan in place, with the raised grid inside the pan. Add the chicken thighs and drizzle a little oil over the top. Season with salt and pepper and then pop the lid on. Roast for 20 minutes on a low heat, turning halfway through cooking.

    Meanwhile make the marmalade coating. Mix the marmalade, 2 tablespoons of the oil, garlic, chilli and Chinese 5 spice in a bowl.

    When the chicken has been roasting for 20 minutes, take it off the BBQ and coat the chicken pieces with the marmalade mix, making sure as much of the chicken is coated as possible.  Add the chicken back to the BBQ and cook for a further 15-20 minutes on a low heat with the lid on until cooked throughout. Check and turn occasionally.

    Remove the chicken from the pan and cover with foil to keep warm. Add the potato wedges back to the BBQ and grill until crisping at the edges, around 10 minutes on a medium heat.

    Serve the tasty chicken pieces with the wedges and some green salad.