Orange Ginger Chicken

November 16, 2020
An easy roasted chicken recipe with a ginger orange flavor that's perfect for the holidays

A plate of roasted orange ginger chicken, cut up in parts on a plate of orange slices.

Well, you guys know I am from the Caribbean. Thanksgiving the holiday itself is not a part of our holidays.

But since living in the US of A, I've come to love the occasion and the gathering of family.

And the food and all the fixings of stuffings and holiday sides

I know this year's holiday celebrations will be a bit smaller. And I think this ginger orange chicken is just what needs to be a part of this new menu.

We will agree a nice moist roasted meat is always the star of the show at Thanksgiving. And this chicken is just that.

And once you try it you will agree.

Why brine a chicken?

  
A whole chicken sitting in brine with bayleaves, pimento balls and dried thyme.

In this recipe, I brine my chicken. I mean you really don’t HAVE to, but I highly suggest, for the best, moistest chicken you’ve ever had, BRINE IT!!

Brining helps to tenderize meat that is lean. This helps to make sure that it doesn’t dry out when it is being cooked.

This is the main reason the breast side goes down into the brine.

You don’t want your whole bird to be in the brine for more than 24 hours maximum. While brining, the salt solution permeates the chicken, if left too long it can become too salty.

What is spatchcocking?

   
Picture of the chicken already spatchcocked after sitting in the brine

I sometimes roast chickens whole and I also spatchcock them. To me, the easiest, no-fail way to do it is spatchcock.

When I say I spatchcock a chicken, most people give me a weird face. Then I explain to them the process and I still get a weird face.

The process entails removing the backbone of the meat (chicken or turkey same process) and spreading it out flat to roast.

The result? Juicy, perfectly cooked roasted chicken with nice crispy skin in about an hour for the holiday meals.





Here’s how to get it right

*Make sure the chicken is thawed*. Always make sure there is no ice still in there if you are taken it from frozen. Since this recipe requires a brine first before roasting, 2 or 3 days prior to cooking make sure you take your chicken (if frozen) out.

*Make sure you cut the backbone out*. Not down the middle of the bone but cutting the back panel out. Use some very sharp kitchen shears or a sharp knife with a pointy tip. I usually keep the backbone to make stock.

The chicken needs to be as flat and even as possible. So after you take out the back portion, turn it over and flatten it down. The breast side should now be up. Take your hands, one on each breast, and push down. Depending on the size of the chicken, you might need to push a little harder.

Now that that chicken is spread out and ready we can get it ready for the oven

I get my marinade mixed up and set it aside for a little. No more than 10 minutes.

I use a baking dish that I know can take my now wide chicken.

I love using my Lodge cast-iron casserole pan. If you have a roasting pan that’s flat you can use that. Or even a baking rack.

Just make sure that whatever you use has a lip to catch the marinade and the juices while baking.

Add a little browning to the chicken and brush it with that first to give it a nice help with the color. This is optional.

Brush the marinade onto the chicken. Making sure you get all over. Under the wing. Turn pot around as you brush to make sure everywhere is coated.

  
a spatchocked chicken with marinade, ready to be put in the oven

You don’t use all in this original application. You will need to base it while it’s cooking so make sure you have reserved.

Get your chicken to 165 internal temperature. You can use an instant-read thermometer to check it at the hour.

Or even better if you have a probe thermometer, that you can stick in the chicken and will beep when it meets the required temperature.

When you remove the chicken from the oven, leave it to sit for a little before cutting.

   
Finished roasted spatchcocked chicken on a white plate with orange slices.


Close up of the roasted chicken, cut into pieces to be served on a plate with orange slices.


Storage/reheating


I don’t think you will have any leftovers with this.

But it can be put into the fridge if you know you are going to eat them soon.

Or store in the freezer for later eating. You can store whole in the freezer or shred prior to freezing.

Shredded leftovers are great to be used for weeknight eating. You can add it to stir fry, soups, and even to pasta dishes.

Or even make burritos or chicken salad.
  
Orange ginger chicken leg quarter with fried rice on a white plate


Wondering what to pair this ginger orange chicken with?


Have no fear. I have the perfect options for you.

Just about anything. Any of your favorite sides will be great with this chicken.

  
Close up of a leg quarter of the orange ginger chicken

For Thanksgiving, the side options are endless right?

My top selections for a complete plate would be:














Orange ginger chicken, roasted chicken, Thanksgiving chicken, ginger orange chicken
Entrees
American
Yield: 6
Author: Renz
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Orange Ginger Chicken

Orange Ginger Chicken

A succulent roasted chicken with an orange ginger sauce. A great holiday feast option.
Prep time: 15 MinCook time: 1 Hourinactive time: 12 HourTotal time: 13 H & 15 M

Ingredients

For Brine
For chicken

Instructions

To brine
  1. In a large pot that can hold the chicken submerged, add 3 cups of water, salt, limes, bay leaf, thyme, and pimento seeds to the stove and boil until salt dissolves
  2. Remove from heat and add the balance of water
  3. Let it cool completely (see notes)
  4. Add chicken to water breast and legs side down. 
  5. Cover and leave in the fridge for at least 12 hours, no more than 24 hours.
To roast chicken
  1. Preheat an oven to 375F.
  2. Remove chicken from the brine and pat dry
  3. With a sharp knife or shears, put the chicken breast-side down and cut out the backbone. 
  4. Once that is done, flip the chicken over and press down to break the breast bone and flatten the chicken.
  5. Mix all remaining ingredients except the browning together.
  6. In a roasting pan or heavy dish, place flattened chicken.
  7. Rub the browning all over the chicken.
  8. Then rub the chicken with the marinade
  9. Bake the chicken for about an hour - hour, 15 mins. 
  10. Baste with pan juices every 15 mins. 
  11. Remove from the oven when the temperature of the thickest portion is 165 degrees. 
  12. Let sit for about 10 minutes.
  13. Cut into desired pieces.

Notes:

Make sure that the water for the brine is cooled all the way. After it has gotten to room temperature you can set it in the fridge for about an hour to ensure it is cold. Putting chicken in hot water is a health hazard.


If you have sauce remaining. You can cook it down after and thicken it up and make for a dipping sauce when eating the chicken

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Cut up orange ginger chicken on a plate with sliced oranges. With text overlay for pinterest



Renz HomeMadeZagat
Renz HomeMadeZagat

Hi guys, I’m Renz. I am the chief cook and bottle washer here at HomeMadeZagat. I am here sharing Caribbean recipes that I grew up eating and new ones I’ve fallen in love with over the years. I just want to showcase the amazing diversity of Caribbean food and that everyone can recreate these dishes.

Comments

  1. Unfamiliar with "BROWNING" as an ingredient.

    ReplyDelete
    Replies
    1. Hi James. It's a caramelized sauce with spices we used. I've gone ahead and linked it in the recipe card. I usually use Grace Browning Sauce

      Delete

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