Sticky Chicken Traybake inspired by Mary Berry
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4.67 from 9 votes

Sticky Chicken Traybake

This quick and easy Sticky Chicken Traybake is inspired by a Mary Berry Recipe: chicken thighs are coated in a delicious mixture of soy sauce, honey, ginger, chilli and sesame oil and roasted in the oven. Delicious served with jasmine rice and roasted red peppers.
Course Main Course
Cuisine Asian, British, Fusion
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 328kcal
Author Eb Gargano


  • 600 g skinless, boneless chicken thigh fillets
  • 3 red peppers cut into large chunks
  • 4 tablespoons dark soy sauce (or gluten free tamari)
  • 2 tablespoons sesame oil
  • 3 tablespoons runny honey
  • Juice of half a lime (cut the remainder into wedges for garnish)
  • 4 cm ginger grated
  • 1 teaspoon chilli flakes
  • ½ teaspoon salt
  • 2 tablespoons fresh coriander (cilantro) roughly chopped
  • Jasmine or basmati rice to serve


  • Preheat the oven 220C / 200C fan / gas mark 7 / 425F.
  • Place the chicken thigh fillets and chopped peppers in a large oven tray.
  • Mix together the soy sauce, sesame oil, honey, lime juice, ginger, chilli flakes and salt in a small jug or jam jar.
  • Pour the glaze over the chicken and peppers and turn to coat. Spread out the chicken and peppers into a single layer.
  • Place the chicken and peppers in the preheated oven and cook for 30 minutes. Baste halfway through cooking.
  • After 30 minutes, remove from the oven and sprinkle with the coriander. Serve with rice and lime wedges. 


Nutrition information is approximate and meant as a guideline only.


Calories: 328kcal | Carbohydrates: 19g | Protein: 31g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 142mg | Sodium: 1442mg | Potassium: 603mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2990IU | Vitamin C: 113.9mg | Calcium: 23mg | Iron: 2.2mg