Carl Clarke reckons this Spatchcock Chicken with Five Spice, Honey and Soy is one of the most delicious recipes in his book A Whole Chicken and having made it, we think he may be right! Following his easy instructions on how to spatchcock, the rest of the recipe was also very straightforward: mix a simple marinade, sit the chicken in it for at least an hour or overnight, and then roast the chicken in a hot oven, spooning the marinade back over the chicken two or three times during the cooking.
The flavours of the marinade are so good, we know we’ll make this marinade again. It’s fantastic on the spatchcocked whole chicken but we think it would also work well on skin-on chicken thighs, for an even quicker midweek meal.
You can find many more delicious recipes for chicken in the book. Do check out our full review of A Whole Chicken by Carl Clarke.
Spatchcock Chicken with Five Spice, Honey and Soy
- 1.5 kg (3 lb 5 oz) whole chicken, skin on and spatchcocked
- 200 g (7 oz / generous 1 cup) steamed white or brown jasmine rice (optional)
For the marinade
- 4 tablespoons a good squeeze or two runny honey
- 2 tablespoons groundnut (peanut) oil
- 6 fat garlic cloves, very finely chopped
- knob of fresh ginger root, peeled and very finely chopped (to make about 4 teaspoons)
- 3 heaped teaspoons Chinese five-spice powder
- 1 tablespoon dark soy sauce
- 4 tablespoons light soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon mirin (Japanese rice wine)
Mix all the marinade ingredients together in a large shallow bowl. Using a sharp knife, make a few slashes in the chicken skin, then add the chicken to the marinade and mix to coat well. Cover with cling film (plastic wrap) and marinate in the refrigerator for at least 1 hour, preferably overnight, turning the chicken in the marinade occasionally.
Remove the chicken from the refrigerator at least 15 minutes before you are ready to cook.
Preheat the oven to 200°C (400°F/gas 6).
You can either pop the chicken onto a shallow baking tray (pan) or cook on a roasting rack over a roasting tray. Drizzle the chicken with the remaining marinade, then roast for 40–45 minutes, basting every 15 minutes or so with the marinade until the chicken is completely cooked through. Serve with steamed rice, if you like.
You can serve with rice, roast potatoes, or whatever you fancy. We had ours with some sliced savoy cabbage lightly stir-fried in sesame oil and a little splash of soy sauce.
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Kavey Eats received a review copy of A Whole Chicken by Carl Clarke from publisher Hardie Grant. Photography from the book (first image) is by Robert Billington.