Chicken & Lady's Smock Teriyaki

This wonderful, salty-sweet chicken teriyaki recipe uses a marinade of soy sauce, honey and freshly foraged Lady's Smock, Wild Garlic, Wild Leek, and Jack-by-the-Hedge. The Lady's Smock adds a wonderful wasabi hit to dish, which is complimented by the sweetness of the honey. Something to throw in the fridge overnight and keep the kids happy at dinner after school or nursery.


Prep Time: 10 Minutes

Marinade Time: 3-4 Hours or Overnight

Cooking Time: 15 minutes

  • 500g of fresh chicken thighs, cubed.
  • 2-3 whole sprigs of (chopped) Lady's Smock.
  • 1 handful of finely chopped ramsons.
  • 1 handful of finely chopped Wild Leek.
  • 2-3 Jack-by-the-Hedge Leaves.
  • 1 tbsp Honey.
  • 2 tbsp Olive Oil.
  • 1 tbsp Soy Sauce.
  • Salt & Pepper to taste.


  1. Add the olive oil, soy sauce, lady's smock, honey, ramsons, Leek, and Jack-by-the-Hedge, to a large bowl. Add a few grinds of salt and pepper, and stir together to form a marinade.
  2. Add the cubed chicken thighs to the marinade and mix thoroughly. Cover and place in the fridge for 3-4 hours, or overnight.
  3. Dry fry the marinated chicken in a frying pan until golden brown. Alternatively skewer the chicken and grill for 4-5 minutes per side.
  4. Served garnished with a liberal helping of fresh Lady's Smock flowers and leaves alongside some flatbread and noodles.