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Orange Sesame Spatchcocked Chicken

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6
Author Sonja Bradfield

Ingredients

  • 1 4-5 pound whole chicken
  • 4 tablespoons of soy sauce
  • 1/2 cup of marmalade
  • 2 tablespoons of rice vinegar
  • 2 tablespoons of minced garlic
  • 1 tablespoon of minced ginger
  • freshly ground pepper
  • toasted sesame seeds optional

Instructions

  1. Turn on the oven to 425 degrees.
  2. Remove the packaging and the Place chicken breast side down and take sharp kitchen scissors or a knife and cut out the backbone (save for another use like making stock). Trim any excess skin hanging underneath the chicken and throw away.
  3. Flip over the chicken and press down on the breast bone to make the chicken flat. Twist and tuck under the wings. Put it in a snug oven safe pan (around 12") or casserole.
  4. Whisk together the soy sauce, marmalade, vinegar, garlic and ginger. Pour over the chicken making sure every bit of the skin is coated.
  5. Grind fresh pepper all over the chicken and put in the oven, basting every ten minutes or so with the marinade at the bottom of the pan.
  6. Cook for about 50 minutes or until a meat thermometer inserted in the thickest part of the breast reads 165 degrees and the skin is dark and golden.