Description
Spatchcock chicken for a moist, juicy bird with perfect skin. This uses soy sauce, marmalade, ginger, and garlic for a glaze that caramelizes in the oven.
Ingredients
Scale
- 1 4-5 pound whole chicken
- 4 tablespoons of soy sauce
- ½ cup of marmalade
- 2 tablespoons of rice vinegar
- 2 tablespoons of minced garlic
- 1 tablespoon of minced ginger
- freshly ground pepper
- toasted sesame seeds (optional)
Instructions
- Turn on the oven to 425 degrees.
- Remove the packaging and the Place chicken breast side down and take sharp kitchen scissors or a knife and cut out the backbone (save for another use like making stock). Trim any excess skin hanging underneath the chicken and throw away.
- Flip over the chicken and press down on the breast bone to make the chicken flat. Twist and tuck under the wings. Put it in a snug oven safe pan (around 12″) or casserole.
- Whisk together the soy sauce, marmalade, vinegar, garlic and ginger. Pour over the chicken making sure every bit of the skin is coated.
- Grind fresh pepper all over the chicken and put in the oven, basting every ten minutes or so with the marinade at the bottom of the pan.
- Cook for about 50 minutes or until a meat thermometer inserted in the thickest part of the breast reads 165 degrees and the skin is dark and golden.
- Category: Main