Simple Irn Bru Glaze Recipe

This simple Irn Bru glaze recipe started as part of another of our recipes, the Slow-Cooked Irn Bru Ham, and it was too good not to share the Irn Bru glaze recipe separately so it can be used on other things too!

Our Irn Bru glaze can be used as a marinade for chicken baked in the oven or grilled on the barbeque, for pork as well, or whatever you like really.

Irn Bru Glaze Recipe on Chicken with can and glass of Irn Bru in the background

The mix may be simple, but it combines several Scottish-based ingredients that really make it shine.

For the purposes of the recipe we made enough to cover a medium sized oven tray of chicken drumsticks, but you could easily halve the recipe if you don’t need quite so much, and adjust the cooking time to suit whatever meat you’re using.

It’s also delicious used as a marinade on chicken that’s then cooked on the barbecue and brushed with more glaze.

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Irn Bru Glaze Recipe - Irn Bru Chicken Recipe

What is Irn Bru?

Irn Bru is basically the national soft drink of Scotland. It’s often said to be the only place in the world where another soft drink out-sells Coca-Cola.

The taste is hard to describe, as despite it’s bright orange colour it’s not orange in flavour. Some liken it to American Bubble Gum, and others say it tastes a bit like cream soda.

It’s really something you need to try for yourself! And luckily, it can now be bought on Amazon so you can order from there if it’s not available in a store near you.

Irn Bru Glaze Recipe - Irn Bru Chicken Recipe

Ingredients for Irn Bru Glaze Recipe

3 tbsp Honey
3 tbsp Marmalade
1.5tbsp Dijon Mustard
4 tbsp Irn Bru
6 tbsp Brown Sugar

Honey

Bonus points for using Scottish Honey! We use runny honey to help the glaze be sticky.

Marmalade

A bitter marmalade is best as the other ingredients like honey, Irn Bru, and brown sugar will add the sweetness. We like to use Seville Orange Marmalade, and there are often some wonderful options for marmalade’s from MacKays with added Scottish Whisky too.

Irn Bru

As we mentioned, the flavour of Irn Bru is very distinct! In this case it adds a sweetness to the glaze. Don’t expect it to taste all of Irn Bru, it’s more about the mixture of all of the flavours. As it’s very liquid not too much can be added otherwise the glaze won’t stick.

Irn Bru Glaze Recipe - Irn Bru Chicken Recipe

How to make Irn Bru Glazed Chicken – Step by Step Method

Mix together all of the ingredients for the glaze.

As an added step, you can marinate the meat in the glaze in the fridge for several hours/overnight if you like.

Line a baking tray/dish with paper or tin foil to stop the glaze from sticking too much.

Cover the meat (in our case, chicken) with the glaze, making sure to brush as much as possible on the meat itself.

We cooked the chicken for around 30 minutes due to the size of the drumsticks, brushing the glaze over again halfway through as it thickened with cooking.

If barbequing, you can start the meat in the oven to help thicken the glaze and then finish off on the barbeque for extra flavour, brushing with the glaze frequently.

Irn Bru Glaze Recipe - Irn Bru Chicken Recipe
Yield: 1

Irn Bru Glaze Recipe

Irn Bru Glaze Recipe

This simple Irn Bru glaze recipe started as part of another of our recipes, the Slow-Cooked Irn Bru Ham, and it was too good not to share the Irn Bru glaze recipe separately so it can be used on other things too!

Our Irn Bru glaze can be used as a marinade for chicken baked in the oven or grilled on the barbeque, for pork as well, or whatever you like really. 

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 3 tbsp Honey
  • 3 tbsp Marmalade
  • 1.5tbsp Dijon Mustard
  • 4 tbsp Irn Bru
  • 6 tbsp Brown Sugar

Instructions

  1. Mix together all of the ingredients for the glaze.
  2. As an added step, you can marinate the meat in the glaze in the fridge for several hours/overnight if you like.
  3. Line a baking tray/dish with paper or tin foil to stop the glaze from sticking too much.
  4. Cover the meat (in our case, chicken) with the glaze, making sure to brush as much as possible on the meat itself.
  5. We cooked the chicken for around 30 minutes due to the size of the drumsticks, brushing the glaze over again halfway through as it thickened with cooking.
  6. If barbequing, you can start the meat in the oven to help thicken the glaze and then finish off on the barbeque for extra flavour, brushing with the glaze frequently.

Notes

For the purposes of the recipe we made enough to cover a medium sized oven tray of chicken drumsticks, but you could easily halve the recipe if you don’t need quite so much, and adjust the cooking time to suit whatever meat you’re using. 

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 657Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 666mgCarbohydrates: 172gFiber: 1gSugar: 166gProtein: 1g

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