Jan's Soy, Garlic and Chilli - Sticky Butterflied Chicken

Butterfly or spatchcock chicken is actually easier than you think to do yourself at home.  All you need is good pair of kitchen shears and, of course, a chicken and your away!  An excellent video can be seen here on how to do it.
 You can then cook the chicken in a much shorter time than it would normally take.  Of course if it's BBQ weather then even better.  I had to cook mine in the oven as we're not quite there yet with the weather over here at the moment.


Once the chicken is prepared, you can of course marinade the chicken in whatever takes your fancy.
It really is easy to do!  I made a mixture of soy sauce, Mirin, chilli, ginger garlic and other good things:

 To marinade one whole chicken, or of course you can do pieces of chicken - it's up to you.  I used a 1.5k chicken.

You will need to mix together the following in a small bowl:
  2 tablespoons soy sauce
1 tablespoon Mirin (sort of sweet Japanese rice wine) available in any good supermarket and is as cheap as chips!
1 tablespoon dark brown sugar
2 or 3 good tablespoons of runny honey
3 fat garlic cloves - finely chopped
1 red chilli - seeds in or removed if you don't like it too spicy - finely chopped
2 pinches of dried chilli flakes
a knob (about 1 inch) of ginger - peeled and finely chopped
2 spring onions - very finely sliced
 1 pinch of salt and some freshly ground black pepper

How to do it:
Mix the lot together in a small bowl and spread all over your chicken.   Leave to marinade for a couple of hours (covered in cling film and refrigerated of course).  Overnight would be better still.
Remove the chicken from the fridge half an hour before you're going to cook it or the cooking times will be up the creek. Transfer the chicken to a baking dish big enough to fit the chicken comfortably.  Don't throw away any marinade - smear it over the chicken.  Preheat your oven to 200C/400F or Gas 6
the time of course will depend on the size of your chicken - mine weighed 1.5kg
Pop the chicken into the oven uncovered for about 50 minutes to an hour.  Have a check to see if it's cooked properly.  There should no no pink juices to be seen.  The chicken is really easy to serve as it can easily be cut in half.  


5 comments

  1. I'm going to have to stop reading your blog first thing in the morning... and at lunchtime. Oh, and before supper, too.

    Too painful (in the nicest possible way)!

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  2. I tackled my first butter-flied chicken just last year. With practice, I'm sure to get better, I hope:)

    When I see recipes like this coming from your kitchen it reminds me of that cooking show you auditioned for. Boy oh boy, did they lose out!!!

    Your chicken looks scrumptious!!! Thanks for sharing, Jan...

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  3. lovely blog you have here ! very well presented :)
    please visit n follow my blog if you wish to @ http://kitchensojourn.blogspot.com :)

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  4. O knew I should have had a larger breakfast before I started blogging..good thing it is closer to lunch:D

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  5. I just want to rip off one of those legs and start eating, then licking my fingers :)

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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