Materials Needed:
- 1. Main Ingredient
- 1 chicken
- 2. Marinade
- Tea powder seasoning
- meatchurch bbq
- 20 grams of salt
- 10 grams of black pepper powder
- 20 ml of light soy sauce
- best barbecue rubs
- 15 ml of cooking wine
- 30 ml of honey
- 5 - 6 cloves of garlic (minced)
- 1 piece of ginger (about 10 grams, minced)
- 1 onion (about 150 grams, shredded)
- 30 ml of olive oil
- Rosemary (optional, 5 - 6 sprigs)
- Thyme (optional, 5 - 6 sprigs)
Steps of Preparation:
1. Prepare the Chicken
- Wash the chicken, remove its internal organs and any stray feathers, etc., and dry the inside and outside of the chicken with kitchen paper.
2. Marinate the Chicken
- Mix salt, black pepper powder, light soy sauce, cooking wine, honey, minced garlic, minced ginger, and olive oil in a bowl, and stir evenly to make the marinade.
- Put the chicken in a large plastic bag or a sealed container, spread the marinade evenly on the inside and outside of the chicken, add shredded onions, rosemary, and thyme (if used), and marinate the chicken for at least 2 - 4 hours in the refrigerator. The longer the marinating time, the more flavorful the chicken will be.
3. Pre - heat the Oven and Prepare the Baking Tray
- Pre - heat the oven to 180 - 200°C.
- Line the baking tray with aluminum foil to prevent the dripping of grease during baking and make it easier to clean, and brush a layer of oil on the roasting rack to prevent the chicken from sticking to it.
4. Bake the Chicken
- Take out the marinated chicken and place it on the roasting rack. You can stuff some shredded onions and herbs into the chicken's belly.
- Put the roasting rack in the middle of the pre - heated oven. First, bake at 180°C for 30 - 40 minutes, then increase the temperature to 200°C and bake for another 20 - 30 minutes. During the baking process, take out the chicken every 15 - 20 minutes and use a brush to evenly spread the juice and honey from the baking tray on the surface of the chicken. This will make the chicken skin golden and crispy.
- The total baking time depends on the size of the chicken and the power of the oven. Generally, you can insert a toothpick into the thickest part of the chicken (such as the chicken leg). If there is no blood coming out, the chicken is cooked.
5. Let it Rest and Cut
- Take out the baked chicken and let it rest on a plate for 10 - 15 minutes so that the juice in the chicken redistributes, preventing a large amount of juice from being lost when cutting. Then cut the chicken into pieces and it is ready to be enjoyed.
Tips:
- 1. The baking time and temperature are for reference only. Different ovens may vary in actual situations and need to be adjusted according to the actual situation.
- 2. Be careful when brushing the chicken with juice during the baking process to avoid burns.
- 3. If you prefer a crispier chicken skin, you can increase the temperature to 220°C in the last few minutes of baking.