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These tasty chicken “parcels” are first marinated and then baked in a spicy marinade.

Makes 4 chicken thighs
Preparation time 30 minutes plus allow an extra 1 hour marinating time.
Cooking time 40 minutes
Preheat the oven to 190°C/375°F/Gas 5.


  • 4 bacon rashers, rinds removed
  • 4 chicken thighs, skinned
  • finely grated rind and juice of 1 orange,
  • finely grated rind and juice of ¼ lime,
  • ½ teaspoon paprika,
  • ½  teaspoon ground cumin,
  • ½ teaspoon dried oregano,
  • 1 teaspoon olive oil

To make the marinade, combine the citrus rind and juice, paprika, cumin, oregano and olive oil in a small bowl. Wrap each thigh in a rasher of bacon and secure with wooden cocktail sticks. Arrange the wrapped chicken thighs in an ovenproof dish. Pour the marinade over the chicken, cover and leave to stand for 1 hour at room temperature or for several hours in the refrigerator.

When ready to cook, place the dish in the pre-heated oven and cook until cooked through and the bacon is crisp; this will take about 40 minutes.