Roasted ginger garlic chicken

​Roasted chicken with a Thai kick. Sticky, sweet and spicy crowd pleaser!

​Time needed: 2 hours
Preparation about 15 minutes
Baking time about 1,5 hours

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Ingredients
1 whole chicken
1 tbsp vegetable oil
1 thumb size piece of ginger, peeled and cut into large sticks
2 fresh red sweet chili (or some other kind of fresh paprika)

​For the marinade:
3 cloves of garlic
1 medium onion
1/2 cup diced sweet red chili
1/4 cup diced fresh ginger
2 tsp salt
1/2 tsp hot chili flakes
1 tsp white pepper
1 tsp garlic powder
3 tbsp white vinegar
1/3 cup soy sauce
2/3 cup water

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Method

​1. Prepare all the ingredients for marinade ad them to a blender and blend them into a fine sauce.
2. Add 1 tbsp of vegetable oil into the baking dish and coat the bottom of the dish.
3. Wash and dry the chicken and place it in the baking dish. Stuff the chicken with ginger and fresh chili

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4. Using a spoon cover the chicken with the marinade (you will need about 1/2 of the prepared marinade)
5. Place in the preheated oven on 160°C (320°F) for about 1 - 1.5 hours (depending on the size of your chicken)
6. Half way trough (after about 30 minutes) take the chicken out of the oven and baste it with the remaining marinade.

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7. Your chicken is done when the meat thermometer inserted into the chicken breast shows 80°C (157°F) 8. Rest it for about 30 minutes (or until completely cooled down).
8. Take your chicken out of the oven. Spoon out the pan juices into a sauce pan and bring them to a boil.
9. While your chicken is resting, simmer the pan juices for about 5 to 10 minutes until it reduces to a nice sauce. If needed you can dissolve 1 tsp of corn starch in some cold water and thicken your sauce.
10. Serve with some plain white rice and sprinkle with chopped spring onion. ​

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Have a bite! :-)