Ingredients
- Garlic cloves 4
- Fresh ginger 5cm piece
- ClemenGolds 8
- Red chilli 1
- Whole chicken 1
- Soya sauce 4 tbsp
- White vinegar 8 tsp
- Smoked paprika 2 tsp
- Soft brown sugar 4 tbsp
- SpinneysFOOD Fine Sea Salt 1 tsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Sticky ClemenGold chicken
Mediterranean 10 Mins Prep · 40 Mins Cook
- Peel and crush the garlic cloves. Finely grate the ginger. Zest and juice 6 of the ClemenGolds. Halve the remaining. Chop the chilli.
- Use kitchen scissors to cut down either side of the backbone of the chicken and remove it. Cut the chicken in half.
- Place the garlic, ginger, juice, zest, chilli, chicken, soya sauce, vinegar, paprika, sugar and salt in a large zip-top bag and marinate overnight.
- Preheat the oven to 200°C, gas mark 6.
- Place the chicken (along with the marinade) in a roasting dish or cast-iron pan with the halved ClemenGolds. Roast in the oven for 30-40 minutes, basting occasionally, until golden and sticky.
- Squeeze the roasted ClemenGold halves over the chicken before serving.