Most of us prepare some sort of chicken dish on the weekends in addition to another meat. While whole roasts are easy, we have to constantly be thinking of new ways to flavour the chicken so that it’s not the same week after week.
Cutting the chicken up into large pieces enables the chicken to be marinated overnight or even dry-rubbed with a seasoning of our choice. This long process of seasoning adds more flavour. I really like marinades because you can mix and match many ingredients and when the meat is baked, it creates its own sauce so you never have to worry about gravy. What is particularly good too is that the meat stays moist as it cooks.
Inspiration for this citrus-soy chicken came from British Chef Ainsley Harriott. He was in Barbados earlier this year shooting his latest television series, Ainsley Eats the Streets. On the final day of shooting he made for us, grilled chicken that had been marinated with equal parts of fresh lime juice, soy sauce, dark rum and chopped hot pepper. It was delicious, especially wheneaten with one of the creamy condiment-sauces he made to go along with the meal.
For my citrus-soy chicken, I used the juice of freshly squeezed calamansi limes (a type of lime that is like a cross between a tangerine and lime. When cut, the flesh is orange). In addition to the calamansi juice, I used regular soy sauce, grated garlic and minced hot pepper. In addition to the flavour of the chicken, I like the colour it got from the marinade – orangey brown.
In place of calamansi, a combination of tangerine and lime juice can be used or orange and lime juice (all freshly squeezed only!). With this recipe you do not really need to use added salt as that will come from the soy sauce. I recommend that you make the marinade to suit your taste.
SPECIAL EQUIPMENT:
Airtight container/bowl or plastic zip bag with tight seal
Ovenproof glass baking dish or a ware casserole dish but do not use a metal tin/pan
INGREDIENTS
1 cup freshly squeezed calamansi juice (see notes for substitute citrus juices)
¾ cup regular soy sauce (or to taste)
1 tablespoon grated garlic
Finely minced hot pepper to taste
1 large chicken cut in 10 – 12 pieces
DIRECTIONS
Mix the marinade first by adding all the ingredients except the chicken in a large cup or bowl. Stir to mix well and taste for seasoning (if it needs more salt add more soy sauce or if you prefer, table salt. If it is too salty, add more of the citrus juice).
Pour the marinade over the chicken and toss to coat. Cover the bowl/container and refrigerate overnight.
Remove chicken from refrigerator at least 30 minutes before cooking to bring the meat up to room temperature.
Preheat oven to 350 degrees F.
Transfer chicken and marinade to baking dish and cook for 1 hour or until the meat is cooked. Remove from oven and let rest for 20 minutes before serving.
To serve, transfer the meat to a platter; strain the sauce and serve on the side.
NOTES
For the citrus juices: ¾ cup tangerine or orange juice and 3 tablespoons lime juice.
The marinade is ideal for 4-5 pounds of chicken. If you are using less chicken, use less marinade.
The excess marinade keeps well in the refrigerator for over a week and it can be used to make salad dressing or to dress steamed vegetables. Toss with par-cooked potatoes to make citrus-soy roast potatoes.
You can transfer the strained juices from the cooked chicken to a pot and reduce it your desired consistency before serving.
