Sticky Ginger Chicken
Bring a restaurant-quality, Asian-inspired whole chicken to your dinner table! This sticky ginger chicken is a family favourite but elevated enough to serve guests. The marinade is quick to prepare and the juicy chicken falls off the bone. The inner meat is soft enough to feed your toddler and the crispy outer skin is a delight for the adults. Serve alongside simply steamed jasmine rice and this refreshing cucumber salad. This is a fancy yet approachable feast!
Prep: 20 minutes
Total: 3 hours 20 minutes
Serves: 4 to 6
Ingredients:
For the Chicken:
- 1 shallot
- 4 cloves garlic
- 1 2-inch piece ginger
juice of 1 lime - 2 tablespoons tamari
- 2 tablespoons coconut aminos
- ¼ cup fish sauce
- 1 tablespoon cilantro stems
- 1 4-pound chicken
For the cucumber salad:
- 4 Persian cucumbers, chopped into ¼-inch half moons
- 1 shallot, thinly sliced
- 1 bunch cilantro, roughly chopped
- 2 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
To serve:
- Cooked jasmine rice
Process:
Combine the first 9 ingredients in a blender. Blend until smooth. Add the chicken to a 1-gallon zip-top plastic bag (or a reusable silicone food-storage bag) and pour the marinade over it, making sure the chicken has been covered evenly. Let marinate in the fridge overnight.
When ready to cook, preheat the oven to 300°F. Transfer the chicken from the bag to a sheet tray. Roast the chicken for 3 hours, rotating the pan once halfway through. Let rest at least 10 minutes before carving.
While the chicken rests, toss the cucumbers, shallot, and cilantro in the sweet chili sauce and rice vinegar. Serve the chicken with the cucumber salad, jasmine rice, and sambal oelek.