Soy-Sauce-and-Citrus-Marinated Chicken
A flavorful Asian-inspired roasted chicken dish marinated in a blend of citrus juices, soy sauce, and aromatics, served with a vibrant lemongrass-pomelo dipping sauce. The chicken becomes tender and deeply flavored from the marinade while developing a beautiful brown crust when roasted.
Ingredients
- •4 cloves garlic cloves, crushed
- •1 piece (2-inch) piece fresh ginger, crushed
- •1 cup mixed fresh citrus juice (such as sour orange, grapefruit, and/or lime)
- •½ cup soy sauce
- •⅓ cup distilled white vinegar
- •¼ cup sugar
- •1 whole (3 1/2-4-pound) chicken, halved, backbone removed
- •1 to taste Kosher salt
- •1 stalk lemongrass stalk, top third removed
- •2 whole shallots, halved
- •2 whole scallions, dark green tops removed
- •1 whole red chile (such as Fresno)
- •4 cloves garlic cloves, unpeeled
- •1 piece (1-inch) piece ginger, peeled, very finely chopped
- •2 tablespoons fish sauce
- •2 tablespoons fresh lime juice
- •1 teaspoon sugar
- •1 whole pomelo
- •1 to taste Cilantro sprigs (for serving)
Cooking Instructions
- 1.
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.
720 min
- 2.
Place rack in top third of oven; preheat to 425°F. Remove chicken from bag; discard marinade. Pat chicken dry with paper towels; season lightly with salt.
15 min
- 3.
Roast chicken on a foil-lined rimmed baking sheet until deep brown and cooked through, 30-40 minutes.
35 min
- 4.
Bruise lemongrass stalk by lightly crushing with a rolling pin. Bring lemongrass and 1/2 cup 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.
10 min
- 5.
Meanwhile, heat a large skillet, preferably cast iron, over medium-high. Toast shallots, scallions, chile, and garlic, tossing occasionally, until dark brown in spots, 8-10 minutes. Let cool. Remove skins from garlic and coarsely chop garlic with shallots, scallions, and chile.
10 min
- 6.
Add garlic, shallots, scallions, chile, and ginger to lemongrass infusion. Stir in fish sauce, lime juice, and sugar.
5 min
- 7.
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.
10 min
- 8.
Transfer chicken to a platter, spoon some dipping sauce over, and top with cilantro. Serve with remaining dipping sauce alongside.
5 min
