HONEY HOISIN BARBECUE SPATCHCOCK CHICKEN

Spatchcocking your chicken is cutting out the back bone and flattening it out before baking or barbecuing your bird.
It is the fastest,easiest and most fool proof way to a perfect barbecued/baked bird.
This ensures for even and fast cooking without overcooking certain parts of the bird like the breasts.
This is an Asian inspired recipe on your chicken.It makes for a juicy chicken with browned crispy skin that you will fall in love with,not to mention how easy it was to bring this together.

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INGREDIENTS

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1/8 cup sit sauce
1 tablespoon rice vinegar(apple cider can substitute)
3 tablespoons housin sauce
2 tablespoons honey
1 tablespoon peanut oil(olive oil can substitute but flavour will be compromised)
1 bunch dhania/cilantro
5 cloves garlic
1 tablespoon ginger
1 whole large chicken(fresh)

DIRECTIONS
I started off by spatchcocking my chicken.The professional way is by taking off the back bone but I had no time for that I just used my knife and went straight through the middle and splitting it up

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Set your bird aside.
Using a mortar and pestle I crushed together my garlic and ginger,chop up your cilantro all leaves and stalks

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In a pan heat up your oil and fry in your ginger & garlic mixture for about 3 seconds until fragrant.
Be careful not to burn

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Add in your cilantro and cook for a further10 seconds

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In a bowl,mix in all your  remaining ingredients

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Introduce this mixture into your pan.
I brought it to a boil and let it simmer until it thickens

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Strain this liquid up and set it aside to cool

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When your marinade has cooled down,apply generously on your chicken.
I lifted the skin up and went ahead to apply the marinade under the birds skin

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Set this in your refrigerator to marinate for two hours or overnight.

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When ready to bake I had my oven preheated to 200℃.
Take your bird from the oven and place it on your oven rack skin side down to bake for 25 minutes

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After 10 minutes using the remaining marinade,baste your chicken to add more colour and flavour to it

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You can repeat this for as long as you see fit,I usually baste my chicken once I see it drying up.
After 25 minutes I turned it and had the skin side up.

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Baste it with marinade and have it back to bake for a further 20 minutes

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After 20 minutes your chicken should be done,take it out of the oven and have it rest before cutting up.

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ENJOY.

7 Comments Add yours

  1. tamed90 says:

    looks very delicious . on my to do list , thanks for sharing

    Like

  2. Elizabeth says:

    Yum!

    Like

  3. Anonymous says:

    This looks absolutely delish…can’t wait to hook up my oven and give it a shot

    Liked by 1 person

  4. how delicious, definitely making that this week. your blog is great for food inspo 🙂

    Like

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