Chicken with Davidson Plums, Finger Limes & Bush Honey

A Sweet, Tangy & Citrus-Packed Chicken Recipe with Native Australian Flavours

An Australian native twist on glazed chicken

Roast chicken glazed with Davidson Plum and bush honey, finished with fresh finger lime pearls

Chicken with Davidson Plums, Finger Limes & Bush Honey brings together three iconic Australian native ingredients. The deep, tart notes of Davidson Plum meet the floral sweetness of bush honey, while finger lime pearls add a lively, citrusy finish.

If you’ve been wondering how to cook with Davidson Plums and Finger Limes, this approachable main shows off their best qualities. It’s ideal for family dinners, festive entertaining or anytime you want a standout native dish without fuss.

Using simple techniques and a short ingredient list, you’ll get glossy, flavour-packed chicken with a perfect balance of sweet, sour and citrus—true to Australia’s bush food pantry.

Ingredients

1.5 kg free-range chicken pieces (thighs, drumsticks or marylands)
150 g Davidson Plum pulp (or frozen puree, thawed)
3 fresh finger limes (pearls scooped out)
2 tbsp bush honey
1 tbsp soy sauce
1 tbsp olive oil
1 clove garlic, minced
½ tsp grated fresh ginger
½ tsp sea salt
¼ tsp cracked black pepper
Fresh native herbs or coriander, to garnish

Yield: 4 servings

Total time: ~1 hour

Dietary: Gluten-free

Difficulty: Easy

Method

Make the marinade: Whisk Davidson Plum pulp, bush honey, soy sauce, olive oil, garlic, ginger, salt and pepper in a bowl.
Marinate the chicken: Coat the chicken thoroughly; cover and refrigerate for at least 1 hour (overnight gives best flavour).
Roast the chicken: Preheat the oven to 190 °C (375 °F). Arrange skin-side up in a baking dish, pour over any remaining marinade and roast 40–45 minutes, basting once or twice, until cooked through and golden.
Add finger limes: Rest for 5 minutes, then scatter finger lime pearls over the top for a bright citrus pop.
Garnish & serve: Spoon over pan juices and garnish with native herbs or coriander. Serve immediately.

Tip: For a stickier glaze, simmer leftover pan juices on the stovetop for 2–3 minutes until slightly reduced, then brush over the chicken before serving.