if this dish didn't require marinating and a solid baking time, I would absolutely add it to the 'QFF' club. it's low effort and quite frankly low maintenance - but is literally the most delish chicken recipe I've ever refined. it's the perfect dish to bring to any cookout or picnic, consummately fullproof browning goodness! boasting deep asian flavors, obviously I make it several times a spring/summer (let's be honest - I make this chicken year round, I just switch up the citrus to fit the season). its sweet, spicy, smokey, savory and tangy - infused with the essence of its marinade and utterly succulent if cooked just right.
best, if left to marinate overnight and up to 2 days, but no less than 30min - allowing the marinade to wholly penetrate the chicken. slicing some lemon and grapefruit rounds (or your choice citrus) and resting the chicken over them, this beefs up the flavor impact - be sure to pour the juices over the chicken and citrus rounds (they will become tender and will be delicious to eat with the chicken).
pro-tip: to cut down on roasting time and to get a great caramelized crust reminiscent of grilling, brown your chicken in a cast iron on medium high heat, cooking about 6 minutes each side or until you see your desired browning.
summer citrus chicken.
(serves 2-4)
grocery list
whole chicken - 3 - 4lb (cut in half)
lemons - 2 (1 juiced 1 thinly sliced)
limes - 2 (juiced)
grapefruit - 1 (1/2 juiced 1/2 thinly sliced)
OJ - 1/2C (I used prepared freshly squeezed)
soy sauce - 1/2C
fish sauce - 1/4C
black vinegar 1/4C
mirin - 1/4C
sesame oil - 2TB
sambal - 2TB
things! I assume you have on hand
garlic cloves - 4 (minced)
s&p - to taste
any delicate herbs - garnish (I used cilantro and parsley, couple torn pieces)
subs.
whole chicken - chicken pieces, wings - dealers choice.
lemons, limes, grapefruit - any citrus in season that you prefer
oj - you can easily juice your own oranges
black vinegar - rice wine vinegar
mirin - dry sherry, rice wine vinegar + sugar, water + honey, sweet marsala wine
sambal - a jalapeño or Chile sauce
method.
🌀start with the marinade, combine all citrus juices, soy sauce, fish sauce, black vinegar, mirin, sesame oil, sambal, and garlic in a large bowl and season with S&P to taste (shouldn't need much salt at all). set about 1/2C to the side to use when plating.
🌀if you're using a whole chicken, half it before submerging both pieces into the marinade. to halve a chicken - cut out the backbone, crack the breastbone by forcefully pressing down on it with the palm of your hand and then cut down the breastbone to separate the chicken in two.
🌀add both halves to the marinade covering as much of the chicken in the liquid. using a large enough piece of cling wrap, press it directly onto the chicken, reassuring the marinade stays inseparable from the chicken.
🌀put in the fridge and let sit for 24hrs and no less than 30min.
🌀preheat oven to 450deg.
🌀once removed from the fridge, in a cast iron skillet set to medium high, drizzle in about a TB of oil, place the halves in skin side down for 6 minutes a side or until visibly caramelized.
🌀pour some of the marinade from the bowl into the skillet, enough to deglaze and mildly braise the chicken while it roasts.
🌀place skillet in the oven, start checking for doneness after about 30min. and every 15min. from there depending on your preference or oven function.
🌀while chicken roasts, cut your rounds for plating, rip up your herbs and scatter around the citrus.
🌀let the chicken halves rest atop the citrus, skin side up, and pour the reserved marinade over - do not disturb for a minimum of 10min. easily cut or pull apart pieces before serving & enjoy!
feast & have fun!
- check out the reel for this recipe on IG, if you're like me and always need a visual!
- use the hash #fullayum or tag us @fulla_yum on IG, if the spirit moves you to make this or any other dish on the site!
-share your experiences making this dish or suggestions in the comments!
xx.