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Ginger Orange Chicken (Spatchcocked + Roasted)

ByRenee Robley Hours Posted on
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A juicy, citrus-infused roasted chicken packed with bold ginger flavor and savory Caribbean seasonings. This ginger orange chicken is perfect for smaller holiday gatherings or a dinner that feels fancy without the stress.

A plate of roasted orange ginger chicken, cut up in parts on a plate of orange slices.

Why you’ll love this

  • Holiday-worthy. Looks impressive, tastes divine, and doesn’t need a turkey to steal the show.
  • Brined = Moist. You’ll never deal with dry chicken again.
  • Bold citrus flavor. Orange, lemon, and lime bring that zing.
  • Spatchcocked for speed. Roasts faster, cooks more evenly, and gives you that golden skin finish.

How to make ginger orange chicken

Ingredients

For the Brine

  • Water
  • Table salt (or kosher salt)
  • Lemons
  • Bay leaves
  • Sprigs of thyme
  • Pimento seeds (optional)

For the Chicken & Marinade

  • Whole chicken (about 3–4 pounds)
  • Orange juice
  • Lime juice
  • Lemon juice
  • Soy sauce
  • Oyster sauce
  • Oregano
  • Garlic
  • Salt
  • Black pepper
  • Ground ginger
  • Dried thyme
  • Dried sage
  • Bay leaves
  • Olive oil
  • Parsley
  • Browning (optional)

Instructions

Step 1: Brine the Chicken

In a large pot, add 3 cups of water, salt, lemons, bay leaves, thyme, and pimento seeds. Bring to a boil just until the salt dissolves.
Remove from heat and add the remaining water. Let the brine cool completely before using—don’t skip this step.
Once cooled, place the chicken in the brine breast-side down. Cover and refrigerate for 12 to 24 hours.

Never place raw chicken into warm brine. Let it cool fully first to prevent food safety issues.

A whole chicken sitting in brine with bayleaves, pimento balls and dried thyme.

Step 2: Spatchcock the Chicken

Preheat the oven to 375°F (190°C).

Remove the chicken from the brine and pat dry. Place it breast-side down and use sharp kitchen shears to cut along both sides of the backbone and remove it.

Flip the chicken and press down firmly on the breast to flatten it completely.

Picture of the chicken already spatchcocked after sitting in the brine

Step 3: Make the Marinade

In a bowl, mix orange juice, lime juice, lemon juice, soy sauce, oyster sauce, oregano, garlic, salt, pepper, ginger, thyme, sage, olive oil, parsley, and bay leaves.

If using browning, rub it over the chicken for deeper color.

Rub the marinade all over the chicken—get under the skin and around the wings and legs. Let it sit for 10–15 minutes while the oven finishes preheating.

a spatchocked chicken with marinade, ready to be put in the oven

Step 4: Roast

Place the spatchcocked chicken in a roasting pan or heavy oven-safe dish, skin-side up.

Roast for 60 to 75 minutes, basting every 15 minutes with pan juices.

Use a meat thermometer to check for doneness—you’re looking for 165°F (74°C) in the thickest part of the breast.

Step 5: Rest and Serve

Remove the chicken from the oven and let it rest for 10 minutes before carving.

Bonus tip: If you have extra marinade or juices, reduce them on the stovetop into a delicious dipping sauce.

Finished roasted spatchcocked chicken on a white plate with orange slices.

What to serve with ginger orange chicken

This chicken pairs beautifully with both traditional and Caribbean-style sides. Try it with:

Or make it the star of a weeknight meal with Coconut Rice or even Fried Plantains.

Storage and Leftovers

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze whole or shredded portions for up to 2 months.
  • Leftover ideas: Stir into soups, add to wraps, toss into pasta, or mix into chicken salad.
Orange ginger chicken leg quarter with fried rice on a white plate

Tips for Success

  • Be sure your brine is completely cold before adding the chicken.
  • Basting = flavor + golden skin. Don’t skip it.
  • Use a meat thermometer for perfect results every time.
Close up of a leg quarter of the orange ginger chicken

More holiday-worthy mains

Craving more Caribbean-inspired mains that work for holidays and beyond? Try these:

Recipe

Finished roasted spatchcocked chicken on a white plate with orange slices.

Orange Ginger Chicken

A succulent roasted chicken with a slight ginger-orange marinade. A great option for the holidays.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Inactive time 8 hours
Servings: 6
Course: Main Course
Cuisine: Caribbean Influenced
Ingredients Method Notes

Ingredients
  

For the Brine
  • 3 tablespoons table salt or 5 tablespoons kosher salt
  • 8 cups cold water
  • 2 lemons quartered
  • 2 bay leaves
  • 2 sprigs thyme
  • 8 pimento seeds optional
For the Chicken
  • 1 whole chicken 3–4 lbs
  • 2 medium oranges juiced
  • 1 lime juiced
  • 1 lemon juiced
  • 1 teaspoon soy sauce
  • 1/4 cup oyster sauce
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • 3 teaspoons black pepper
  • 1/2 tablespoon ground ginger
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1/4 cup olive oil
  • 2 tablespoons chopped parsley
  • 1 teaspoon browning optional

Method
 

To Brine the Chicken
  1. In a large pot, bring 3 cups of the water, salt, lemons, bay leaves, thyme, and pimento seeds to a boil—just until the salt dissolves.
  2. Remove from heat and stir in the remaining 5 cups of cold water.
  3. Let the brine cool completely. You can place it in the fridge to chill faster.
  4. Submerge the chicken (breast and legs side down) in the cooled brine. Cover and refrigerate for 12 to 24 hours.
To Roast the Chicken
  1. Preheat oven to 375°F (190°C).
  2. Remove chicken from the brine and pat dry completely.
  3. Place the chicken breast-side down. Using a sharp knife or kitchen shears, cut along both sides of the backbone to remove it.
  4. Flip the chicken over and press down firmly to flatten (spatchcock it).
  5. Mix all marinade ingredients (except the browning) in a bowl.
  6. Place the chicken in a roasting pan. Rub with browning (if using), then with the marinade.
  7. Roast for 1 hour to 1 hour 15 minutes, basting with pan juices every 15 minutes.
  8. Chicken is done when internal temperature at the thickest part reaches 165°F (74°C).
  9. Let rest for 10 minutes before carving.

Notes

Ensure the brine is fully cold before adding the chicken. Hot water can be a food safety risk.
If you have marinade/sauce left over in the pan, you can simmer it down and thicken for a flavorful dipping sauce.

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2 Comments

  2. Hi James. It's a caramelized sauce with spices we used. I've gone ahead and linked it in the recipe card. I usually use Grace Browning Sauce

    Reply