L&P Lemon & Paeroa Chicken

About This Recipe

L&P (Lemon & Paeroa) is arguably New Zealand's most beloved soft drink, originating from the town of Paeroa in the Waikato where natural mineral water was blended with lemon juice in the 1880s. This playful recipe uses L&P as the base of a sweet-tart glaze for juicy chicken thighs, echoing a long tradition of Kiwi cooks using local ingredients in unexpected ways. The natural carbonation reduces into a glossy, caramelised sauce with bright citrus and ginger notes. It has become a beloved fixture at New Zealand barbecues.

Ingredients

Serves 4

• 8 piecesbone-in skin-on chicken thighs
• 330 mlL&P (or lemon-flavoured sparkling drink)
• 3 tbspsoy sauce
• 2 tbsphoney
• 1 tbspfresh ginger, grated
• 3 clovesgarlic, minced
• 1 wholelemon, zest and juice
• 1 tspsesame oil
• 1 tbspcornflour mixed with 2 tbsp water
• 2 tbspvegetable oil
• 2 stalksspring onions, sliced, to garnish
• 1 tspsesame seeds, to garnish

Instructions

1. 1

   Make the marinade

   Combine L&P, soy sauce, honey, ginger, garlic, lemon zest and juice, and sesame oil in a bowl. Reserve half for the glaze. Marinate chicken in the other half for at least 30 minutes.

2. 2

   Sear the chicken

   Heat vegetable oil in a large oven-safe pan over high heat. Remove chicken from marinade and pat dry. Sear skin-side down for 5–6 minutes until deeply golden. Flip and cook 2 minutes.

3. 3

   Bake

   Transfer the pan to a 200 °C oven and bake for 25 minutes until cooked through (internal temp 74 °C).

4. 4

   Make the glaze

   While chicken bakes, pour the reserved marinade into a small saucepan. Bring to the boil and simmer 5 minutes. Stir in cornflour mixture and cook until thickened and glossy.

5. 5

   Glaze and finish

   Brush chicken generously with the glaze and return to the oven for 5 minutes. Repeat once more for a sticky lacquered coating.

6. 6

   Serve

   Arrange on a platter, drizzle with remaining glaze and scatter with spring onions and sesame seeds. Serve with steamed rice and a green salad.

Variations

• •

  Use drumsticks for a more casual presentation.

• •

  Add a dash of chilli sauce to the glaze for a sweet-heat version.

• •

  Works equally well on the barbecue — baste every 5 minutes over indirect heat.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate for up to 3 days. Reheat in the oven at 180 °C for 10 minutes.

Frequently Asked Questions