Soy Spatchcock Chicken

Ingredients:

1.25Kg spatchcock chicken

Juice and zest of 1 lemon

Juice and zest of 1 lime

50g clear honey

30ml soy sauce

Method:

To prepare the marinade, put the lemon and lime juice and zest, honey and soy sauce into a large bowl (big enough to hold the chicken) and mix together well. Put the chicken into the marinade and coat it well all over. Cover the bowl and refrigerate for 2-3 hours, or overnight if possible.

Preheat the oven to 220˚C.

Place the chicken, opened out, in a roasting tin. Pour any remaining marinade over the chicken and add some water to the roasting tin so the honey juices don’t burn. Cook in the centre of the oven for 30 minutes.

Reduce the heat to 180˚C and cook for a further 30 minutes, or until the chicken is cooked through, basting it frequently.

Serve the chicken with new potatoes and a green salad.

Follow Hanneica's Kitchen on Facebook !

Soy and Honey Glazed Chicken

Chicken always makes a good stand by meal, especially in summer when the evenings are long and you really don't want to stand in the kitchen over a hot stove. The marinade can be prepared earlier in the day, even the night before or before going to work in the morning. Just leave the chicken pieces in the marinade until you are ready to cook it and within the hour it is ready to eat. Served with steamed rice, cucumber slices, a sprinkling of coriander, lemon wedges and a sweet chilli sauce, what could be easier to prepare.

Ingredients:
125ml soy sauce
30ml vegetable oil
30ml honey
30ml dry sherry
1 clove garlic, finely crushed
15ml finely grated ginger
1 red chilli, finely chopped
4 chicken leg quarters

Method:
Preheat the oven to 180C.
Stir togehter all the ingredients, except the chicken, in a bowl. Put the chicken in a flat dish, pour the marinade over it and rub the marinade all over the chicken, ensuring all the flesh is coated. Cover with cling film and marinate in the fridge for at least an hour, or over night.
Remove the chicken from the marinade and transfer it to a roasting pan, skin side up. Bake for 45 minutes, turning every 15 minutes during the cooking to ensure all over browning. Baste the chicken each time you turn it with the remaining marinade.
Serve with steamed rice and cucumber slices, garnished with coriander leaves and lemon wedges, with sweet chilli sauce on the side.