This is a nice and sticky chicken, sweet and spicy and everybody in my house loved it. If you get the chance to let the chicken marinade for at least 1-2 hours it is well worth it but if you don’t it will turn out perfectly fine. Spatchcocking the chicken will mean it cooks in less time and is also perfect on the barbecue.
1 whole chicken
2 cm piece ginger
3 cloves of garlic
1/2 red chilli (a whole one if you like the heat)
4 tablespoons rapeseed oil
salt and pepper
25 grams butter
Start by spatchcocking the chicken. Grate the orange and squeeze out the juice. Grate in the ginger and garlic and finely chop up the chilli. Pour in the oil and season with salt and pepper. Pour over the chicken and if you can, let it marinade for 1-2 hours or if you don’t have time put it into a 200° oven with a lid on for around 1 hour. Every now and then go and pour the juice over the chicken, it will make it nice and juicy and the skin sticky and amazing. Take the lid of after an hour and cook for a further 15 minutes or until cooked through. Take the chicken out of the oven and let it rest, breast side down if you want juicy breasts but breast side up if you want to keep the crispy skin.
Meanwhile you finish the sauce to go with it. Put the cooking liquid into a saucepan making sure you get every little bit out. Let it cook down for a while and season to taste. Whisk in the butter and serve with the chicken.