The recently created recipe subsection under the factual report section of my personal website has a new entry: Split Roasted Chicken, Asian-Style. Click through for the same recipe as below, but with a photo illustration.
marinade:
3 Tb rice vinegar
2 Tb hoisin sauce
1 Tb sesame oil
1 Tb soy sauce
1 tsp Sriracha (Asian hot chile sauce)
1/2 tsp garlic powder
1 roasting chicken, split lengthwise
Cooking spray1. Combine marinade ingredients in a small bowl and whisk briskly.
2. Put the chicken in a large plastic zipper bag, pour the marinade over the chicken, and close the bag securely. Allow the chicken to marinate several hours or overnight, turning several times.
3. Preheat oven to 450° F.
4. Spray wire rack and roasting pan with non-stick cooking spray. Place chicken on wire rack in roasting pan and put in oven. Turn oven down to 350°F and roast until done (skin should be dark brown; internal temperature of 180°F).
Serves about 8 people.
I will submit this to the Carnival of the Recipes.
[...] Sriracha — cha cha cha! At Kicking Over My Traces, Cehwiedel is cooking up some Split Roasted Chicken, Asian-Style. [...]