Pineapple & Naga Chilli Glazed Chicken


Preparation info

  • Difficulty


  • Serves


Appears in

Brick Lane Cookbook

Brick Lane Cookbook

By Dina Begum

Published 2018

  • About

My Bengali-inspired twist on the classic roast chicken. Caramelised, sweet and hot, this is great with a variety of sides, British or Bangladeshi. The distinct flavour of the Naga chilli -one of the hottest chillies in the world and native to Bangladesh - is the invisible hero of the marinade. The Naga chilli looks like a skinny version of the scotch bonnet pepper, but is much hotter and has the most amazing fragrance. I add just enough chilli to know it’s there - hence the eighth specified in the recipe. You don’t need to worry about the marinade being too hot as it covers a good amount of chicken and the sugar and syrupy pineapple also help to tone down the heat. You’re left with perfect fall-off-the-bone chicken with a gentle kick.


  • 8 chicken thighs, skinned but left on the bone
  • ¼ small onion, chopped
  • 3 cm fresh ginger, sliced
  • red pepper, roughly chopped
  • 100 g tinned pineapple in syrup, drained
  • Naga chilli
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons brown sugar
  • teaspoons salt
  • ¼ teaspoon pepper
  • ½ teaspoon mixed spice
  • ½ teaspoon nigella seeds


Lightly score each piece of chicken three or four times. This helps it to absorb the flavour of the marinade. Place the chicken pieces in a bowl. Put the chopped onion, ginger, red pepper, pineapple and Naga chilli into a blender. Be very careful when handling the chilli - hold it by the stem to chop or use gloves so you don’t make direct contact. Blend until almost smooth but be careful not to overdo it as it will turn into juice. Pour the mixture onto the chicken, then add the vinegar, brown sugar, salt, pepper, mixed spice and nigella seeds. Mix well and set aside for 30 minutes at room temperature, or overnight in the fridge.

Preheat your oven to 220°C (200°C fan) 15 minutes before you’re ready to cook your chicken. Roast for 30 to 40 minutes until golden, turning once halfway and then again five minutes before you take the chicken out. Try serving with masala fries (page XX) for an Asian-inspired chicken and chips!