Triple glazed Chicken with rice

The triple glazed chicken is my mother’s recipe. She came up with it when I was around 10 years old and it is still a big success within our family and friends. The recipe is really easy to remember, I often call it as a 1-2-3 chicken: 1 spoon of mustard, 2 spoons of honey and 3 spoons of ketchup for the marinade. Simple, tasty and appetizing.


8 chicken thighs

1 tablespoon of mustard

2 tablespoon of honey

3 tablespoon of ketchup

2 tablespoon of olive oil

salt, pepper

For the rice:

1 cup rice

2 cups of water

1 tablespoon of olive oil

12 cherry tomato

1 bunch of basil

Rub  generous amount of salt to the chicken then grate some fresh black pepper on top, rest for 15 minutes.

Preheat the over for 200°C. Mix the honey, ketchup and mustard together. Grease a deep roasting pan with the olive oil, put the chicken in and glaze with the mixture. Cover with aluminum foil and cook for 60 minutes then remove the foil and cook for another 15 minutes.

Meanwhile, prepare your rice. Brown the rice for a few minutes in the olive oil then add the basil and tomato. Roast for a bit then add the water. Bring to a boil then turn the heat down and cook till ready (20 minutes, depends on your rice)


Cooking time: 90minutes

Prep:15 Cooking:75

Tip: It’s quicker if you use a boneless chicken

Calories and nutrition:

Calories: 727Carbs: g Protein: 60.9 g Fat:41.3



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