Soy-Sauce-and-Citrus-Marinated Chicken

Ingredients for Soy-Sauce-and-Citrus-Marinated Chicken

• 4 garlic cloves, crushed

• 1 (2-inch) piece fresh ginger, crushed

• 240ml mixed fresh citrus juice (such as sour orange, grapefruit, and/or lime)

• 120ml soy sauce

• 80ml distilled white vinegar

• 60ml sugar

• 1 (3 1/2–4-pound) chicken, halved, backbone removed

• Kosher salt

• 1 lemongrass stalk, top third removed

• 2 shallots, halved

• 2 spring onions, dark green tops removed

• 1 red chilli (such as Fresno)

• 4 garlic cloves, unpeeled

• 1 (1-inch) piece ginger, peeled, very finely chopped

• 2 tablespoons fish sauce

• 2 tablespoons fresh lime juice

• 1 teaspoon sugar

• 1 pomelo

• Coriander sprigs (for serving)

How to make Soy-Sauce-and-Citrus-Marinated Chicken

Combine garlic, ginger, citrus juice, soy sauce, vinegar, and sugar in a medium bowl. Place chicken halves in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 12 hours and up to 2 days.

Place rack in top third of oven; preheat to 218°C. Remove chicken from bag; discard marinade. Pat chicken dry with paper towels; season lightly with salt.

Roast chicken on a foil-lined rimmed baking sheet until deep brown and cooked through, 30–40 minutes.

Bruise lemongrass stalk by lightly crushing with a rolling pin. Bring lemongrass and 120ml water to a boil in a small saucepan. Remove from heat and let sit until very fragrant, 8–10 minutes; strain lemongrass infusion into a large measuring glass.

Meanwhile, heat a large skillet, preferably cast iron, over medium-high. Toast shallots, spring onions, chilli, and garlic, tossing occasionally, until dark brown in spots, 8–10 minutes. Let cool. Remove skins from garlic and coarsely chop garlic with shallots, spring onions, and chilli.

Add garlic, shallots, spring onions, chilli, and ginger to lemongrass infusion. Stir in fish sauce, lime juice, and sugar.

Using a sharp knife, remove peel and white pith from pomelo; discard. Working over a medium bowl, cut along sides of membranes to release segments. Squeeze juice from membranes into bowl; discard. Tear segments into large pieces. Mix into dipping sauce.

Transfer chicken to a platter, spoon some dipping sauce over, and top with coriander. Serve with remaining dipping sauce alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.