A really, really tasty Asian style chicken baked and glazed with an orange sauce. The next time I make this dish I am going to give it a go with blood orange juice which I love; especially in a glass with bubbles! This can be made with Cornish game hens too, just don’t cook them as long. Add some stir fried veggies and rice or fried noodles and there you have it!
Makes 4 Servings (Game Hens 2 Servings)
1 – 3 lb. whole chicken, cut in half lengthwise down the backbone & through the breast
Or: 2 – 1 ½ lb. Cornish game hens
½ cup liquid honey
¼ cup soy sauce
2 Tbsp. hoisin sauce
2 Tbsp. finely grated orange rind, preferably grated using a Microplane
3 large garlic cloves, chopped
1 Tbsp. minced fresh ginger (or 1 ½ tsp. very finely grated ginger)
2 tsp. sesame oil
Garnish: sesame seeds & finely chopped green onions
Combine the first 8 ingredients in a large bowl. Place the chicken or game hens in a large glass or ceramic baking dish, skin side down. Pour the marinade over and turn to coat well. Cover and place in the fridge for 24 hours.
Preheat the oven to 400 F.
Transfer the chicken to a shallow pan fitted with a rack that has been oiled or sprayed with non-stick cooking spray. Place the marinade into a small saucepan and boil until reduced to ¾ of a cup, about 12 minutes. Brush the chicken with the reduced marinade. Arrange chicken, skin-side up on the rack; roast 5 minutes. Baste with reserved marinade; cook 10 minutes longer. Reduce oven to 350 F. Baste chicken again with reserved marinade and cook for 20 minutes more; sprinkle with the sesame seeds, roast until cooked through, about 10 minutes longer or until the juices run clear when pierced with a skewer. Let stand for 10 minutes before serving. Any leftover marinade can be brought to the boil and allowed to simmer for a minute then served with the chicken.
