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–+ servings
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.
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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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