Here’s a flavorful, juicy Butterflied Soy & Ginger Chicken—crispy skin outside, tender inside, with a savory-sweet Asian-style glaze.
🍗 Butterflied Soy & Ginger Chicken
🧾 Ingredients:
Chicken:
- 1 whole chicken (about 1.5–2 kg), butterflied (spatchcocked)
Marinade:
- ¼ cup soy sauce
- 2 tbsp honey (or brown sugar)
- 2 tbsp oil (vegetable or sesame oil)
- 1 tbsp grated ginger
- 4 cloves garlic (minced)
- 1 tbsp rice vinegar or lemon juice
- 1 tsp black pepper
- ½ tsp chili flakes (optional)
Optional glaze:
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tsp sesame oil
👩🍳 Instructions:
1. Butterfly the chicken:
- Remove backbone (or ask your butcher)
- Flatten by pressing down on the breastbone
- This helps it cook evenly and crisp up nicely
2. Marinate:
- Mix all marinade ingredients
- Rub thoroughly over chicken (including under skin if possible)
- Cover and marinate at least 2 hours, preferably overnight
3. Roast:
- Preheat oven to 200°C
- Place chicken on a rack or baking tray
- Roast for 45–60 minutes, basting once or twice
- If skin browns too fast, loosely cover with foil
4. Optional glaze finish:
- Mix glaze ingredients
- Brush on chicken during last 10 minutes of cooking
- Broil/grill for 2–3 minutes for sticky, caramelized skin
🍽️ Serving ideas:
- Steamed rice
- Garlic noodles
- Roasted vegetables
- Cucumber salad for freshness
🔥 Tips:
- Butterflying = faster cooking + crispier skin
- Let chicken rest 10 minutes before cutting
- Add a splash of sesame oil at the end for aroma boost
If you want, I can also turn this into:
- A grilled BBQ version
- A honey-soy sticky wings recipe
