Food / Recipes

Recipe: Garlic-Lime Spatchcocked Chicken with a Honey-Soy Glaze

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There’s nothing more comforting than a roast chicken. You salt the skin to crisp it up, you stuff it with some aromatics, and you set it in the oven for an hour or so. It’s probably the easiest prep you can do for the amount of deliciousness you get.

My go-to roast chicken is all about the classic continental flavors – citrus and herbs – but I got a little tired of the same-old same-old. I wanted something with brighter, contrasting flavors. I needed more oomph. I needed… ginger.

This spatchcocked chicken recipe is inspired by Locos x el Asado’s “Sweet and Sour Chicken”. Spatchcocked chickens, by the way, are great for the grill or the broiler. Once you’re able to flatten the bird, it cooks quicker and more evenly than when it’s whole. I love the traditional method, but this technique gives the skin a nicely charry texture – you can really taste the caramelization of the glaze.

Ingredients:

Marinade:

  • 1 3-5 pound chicken
  • Salt, to taste
  • Pepper, to taste
  • 2 limes
  • 5 garlic gloves, smashed + 1 Tsp minced jarred garlic
  • 1 TSP minced ginger
  • 1 TB Worcestershire sauce
  • 1 TB soy sauce
  • Olive oil as needed

Glaze:

  • 1 cup water
  • 1 cup soy sauce
  • 1 TB rice vinegar
  • 1/2 cup honey
  • 1/2 cup ketchup

Directions:

Spatchcock your chicken and pat it dry with paper towels. Salt and pepper it as you desire.

Combine the limes, garlic, ginger, Worchestershire sauce, soy sauce, and a little bit of olive oil. Spread the mixture over the chicken, including under the wings and inside other crevices, then let it sit for several hours or overnight.

When you’re read to cook, preheat the oven to 425 degrees. Place the marinaded chicken and all its juices in a roasting tray and set it in the oven for about 50 minutes.

While the chicken is roasting, prepare the glaze by adding the water, soy sauce, rice vinegar, honey, and ketchup together and letting it slowly boil down to a thick sauce.

When the chicken is ready, remove it from the oven and slather on the glaze. Place in the broiler for about 10 additional minutes, or until it’s browned to your liking.

Enjoy with some salad or sauteed greens!

 

 

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