A really, really good Asian style chicken baked & 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 combined with bubbly! The dish can be made with Cornish game hens too, just don’t cook them as long. Add some stir fried veggies & rice or fried noodles & 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 & 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 & 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 & 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 & allowed to simmer for a minute then served with the chicken.