Wednesday, 5 May 2010

Jan's Sticky Sweet Chilli and Ginger Chicken

Sticky sweet chilli chicken with a hint of ginger and cooked to perfection.  Tasty, moist and falling off the bone.
This would be ideal for cooking on the BBQ but sadly the weather here in the UK, has only on a few occasions so far, this year been nice enough.  
Yesterday wasn't one of those days.  So I had to cook this in the oven - but hey ho it still tasted GOOD.


 I messed about yesterday till I got the marinade right, adding a bit of this a bit of that and a bit more of the other till I was happy.


Print this Recipe


The marinade will be enough to cover a larger chicken, but then of course, the cooking times will be longer.

It's really easy to spatchcock a chicken.  All you need is a heavy duty pair of kitchen scissors.  An excellent video can be seen here
 or you could use chicken pieces if you don't fancy it.  
If you plan on cooking this on a BBQ though, then spatchcock will be best, as the chicken is flattened making it able to cook much quicker and therefore safer to cook on a BBQ without some bits getting burnt and other bits not cooked through.

To serve 2 you will need: 
a small chicken - say 1.5kg in weight

In a bowl mix together the following: 
1 tablespoon of soy sauce
1 garlic clove - finely chopped
a piece of ginger - peeled and finely chopped to make about 2 teaspoons
1 red chilli - deseeded and finely chopped
1 small red onion - finely chopped
1 tablespoon of Muscovado sugar
a squirt of tomato ketchup - say 1 tablespoon 
a little vegetable oil
a good pinch of hot chilli powder
a pinch of black pepper


Have a taste and add more of whatever you fancy.

Make small slits in the chicken - just a couple here.  Then using your hands spread the mixture over the chicken on both sides but concentrating on the skin part.  Put the chicken in a dish and cover with cling film but don't let the film touch the chicken, or you'll loose half with it ending up stuck to the film.
Refrigerate for a a couple of hours.
 

When you're ready to cook, as with all meat and poultry, remove the chicken from the fridge about half an hour beforehand or it will be so cold the cooking time will be affected.  

Preheat your oven to 200c/400f/Gas 6 
In a non stick baking dish (non stick or the tray will be fit for the bin after wards with all that sugar and stuff) big enough to hold the nicely flattened chicken.  
Put the chicken on the tray and cook uncovered for about 50 minutes.

**Please note the time will depend on the size of your chicken and your oven - so please make sure it is thoroughly cooked through before serving.
Cut the chicken in half and serve straight away with whatever else you fancy.




11 comments:

Joy said...

What a mouthwatering marinade!

Sandi said...

It really looks wonderful!!

Ruth Daniels said...

Licking the screen and eager to make some. Thanks for sharing.

Beth (Jam and Clotted Cream) said...

Oooh sound delicious. I will be bookmarking for use in the summer - on the bbq hopefully

Peter M said...

The words "Jan" and "sticky" can only end in good things...delicious!

Debby said...

I have to quit reading your blog before breakfast! Slurrrp!

I will definitely try this one. Yum.

I do adore muscovado sugar...we can even get it here now! I used to pack it in my suitcase on my return trip when I visited.

Jan said...

BBQ season is well and truely here, so I'll definitely be giving this one a try, it sounds fabulous.

miriyummy said...

Is this what you were playing around with yesterday?

BBQ season in Israel runs from June to, well, June. We fire up the grill at least once a week. Can't wait to try this.

Marie said...

Love this Jan! It looks fabulously delish!!

Bellini Valli said...

Break out the barbecue Jan!!!!!!! Here in Canada we BBW rain, shine or frigid weather. You do what you have to do and if barbecuing with a touque is in the cars I say go for it:D

Lucie said...

This dish has my mouth watering Jan!

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