Prep Time 10 minutes - Total Time 1 hour plus marinating time - Serves 5
Next time your doing a roast chicken, give it an Asian twist and give your usual recipe a day off. Serve with rice and pak choi and you won’t be disappointed.
The beauty about spatchcocking a chicken is that it cuts the cooking time by half.
If you don’t know how to spatchcock a chicken you can ask you’re a butcher to do it for you. If you fancy having a go yourself I’ve include a link below showing you how to do it.
Ingredients
1.8kg chicken, spatchcocked (click here to see how).
1 tbsp of Chinese five spice.
1 tbsp of sesame oil.
2 tbsp of olive oil.
Sauce Ingredients
5 tbsp of runny honey.
3 tbsp of soy sauce.
2 garlic cloves, grated.
Chilli flakes, option and as much as you can take.
Method
Pop the chicken onto a roast tray, breast side up. Put five spice, sesame oil and olive oil into a bowl and mix then pour all over the chicken. Cover and place in the fridge and allowed to marinate for as long as possible. Remove from the fridge 30 minutes before cooking so it can come up to room temperature.
For the sauce, simply mix everything together with a pinch of salt.
When you are ready to cook the chicken, place into a preheated oven set at 180° for 50 minutes. For the last 10 minutes pour over half of the sauce. For the best results use a digital thermometer. Cook until the breast reads 70° then remove from the oven and allow to rest for 10 minutes, in that time it will reach 75°.
Once the chicken is ready, carve and pour over any juice from the tray. We had it with rice and pak choi.
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