Sticky Ginger Roast Chicken Recipe By Adam Liaw

Blog Sticky Ginger Roast Chicken Recipe By Adam Liaw

The key to this sticky chicken is getting the glaze to caramelise under the grill. A bit of charring is good, but keep an eye on it as you don’t want it to burn.

Ingredients

  • 1.7kg whole free-range chicken
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 tsp sea salt
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin

Ginger barbecue sauce

  • ¾ cup tomato sauce
  • 1 tbsp butter
  • 1 tbsp grated ginger
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 2 tbsp malt vinegar
  • 1 tbsp honey
  • 1 tbsp Dijon mustard

Method

  1. With poultry shears or a heavy knife, remove the backbone of the chicken and press on the breastbone to flatten the bird. Chop the backbone into pieces and make one cut through to the bone at the meatiest part of each drumstick. Rub both sides of the bird with oil, brown sugar, salt, paprika and cumin and allow to stand for 40 minutes.
  2. Heat your oven to 120C. Place the backbone in the base of a roasting tin and place the chicken on top. Roast for 2 hours, basting occasionally. Remove the bird from the oven to rest and increase the heat to 200C on a grill setting, or by simply setting your grill to high.
  3. While the chicken is resting, combine the ingredients for the ginger barbecue sauce in a small saucepan and stir over medium heat until the butter is melted and the honey dissolved. Add a few tablespoons of the resting juices from the chicken if there are any. Brush the chicken liberally with the barbecue sauce and return to the oven under the grill for 5-10 minutes until the sauce is sticky and caramelised. Serve immediately.

Adam’s tip “Butterflying” a whole chicken allows you to crisp more of the skin while also helping the bird to cook a bit faster. The chopped backbone in the pan acts as a trivet, allowing air to circulate under the chicken while adding great flavour to any pan sauces.

Enjoy!