Spicy Rapid Roast Chicken Food

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SPICY ROAST CHICKEN



Spicy Roast Chicken image

You can also do this delicious, spicy chicken dish with chicken pieces instead of a whole chicken. Another option is cooking on the bbq (it's terrific!). The chicken needs 1 day in the marinade for best flavour.

Provided by evelynathens

Categories     Chicken

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 1/2 tablespoons oyster sauce
2 tablespoons soy sauce
1 1/2 tablespoons ketchup
1 1/2 tablespoons packed light brown sugar
2 tablespoons minced garlic
1 1/2 tablespoons minced peeled fresh ginger
5 small shallots, minced
1 1/2 teaspoons hot chili paste
4 1/2-5 lbs chicken
steamed rice (to accompany)

Steps:

  • For marinade: In a large bowl, stir together marinade ingredients.
  • Rinse chicken inside and out and pat dry completely.
  • Remove excess fat from chicken and prick skin all over with a fork so that marinade can penetrate.
  • Add chicken to marinade and rub inside and out to coat.
  • Marinate chicken, covered and chilled, at least 4 hours and up to 1 day (closer to a day is better for flavour).
  • Preheat oven to 425F and line your roasting pan with aluminum foil.
  • Arrange chicken, breast side down, and pour marinade over it.
  • Roast chicken in middle of oven 30 minutes.
  • Turn chicken breast side up and baste with pan juices.
  • Roast chicken, basting occasionally, 40 minutes or more, until cooked through and skin is golden-brown. (If you find chicken is getting too dark, tent loosely with aluminum foil).
  • Let chicken stand, loosely covered, 10 minutes before carving.
  • Skim fat off juices and serve with chicken and steamed rice.

Nutrition Facts : Calories 1155.2, Fat 77, SaturatedFat 22, Cholesterol 382.7, Sodium 1526.6, Carbohydrate 13.1, Fiber 0.3, Sugar 6.6, Protein 96.9

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