Spatchcock tangy chicken
I made this recipe up as I went along and was very pleased with the outcome.
You're going to need a decent pair of kitchen scissors for the spatchcocking and a cast iron skillet for the cooking.
- Chicken (about 1.8kg)
- Fresh ginger (3 inches, grated then squeezed to get the ginger juice)
- Fresh garlic (4/5 cloves, minced)
- Soy sauce (a decent glug)
- Worcestershire sauce (a decent glug)
- Olive oil (a decent glug)
- Tabasco (5 dots)
- Brown sugar (1 tsp)
- Salt and pepper
- Handful of potatoes (peeled)
- Handful of carrots (peeled)
Step 1: Prepare the marinade
- Spatchcock your chicken (this is quite easy, here's a video showing you how).
- Get a decent-sized casserole dish that will fit your chicken.
- Add the ginger juice, garlic, soy sauce, Worcestershire sauce, olive oil, tabasco, salt and pepper.
- Give it a good mix.
- Add your chicken and use your human hands to give it a good mix in the marinade.
- Keep going! You want it covered.
- Leave it to marinate for at least a couple of hours in the fridge, skin side down.
Step 2: Cook the chicken
- Preheat your oven to 220°C.
- Add a glug of olive oil to your skillet then put it in the oven to preheat (it'll take about 10/15 minutes).
- Take your skillet and throw in the potatoes and carrots, place the chicken on top ensuring there are no limbs hanging out the edges of the pan.
- Throw some freshly ground pepper on there because #yolo.
- Put the skillet in the middle shelf in your oven for 20 minutes then turn it down to 200°C.
- Total cooking time is 45 minutes to 1 hour.
Step 3: Make the glaze
- Take the leftover marinade, add it to a small saucepan with a cup of water.
- Add the brown sugar.
- Bring to the boil then simmer to reduce until it thickens up.
Step 4: Whilst cooking
Every 15 minutes or so I glazed the chicken and occasionally basted it with the juices from pan.