Spoon and Chopsticks: Roast Butterfly Chicken with Red Chilli Pickle and Hoisin Sauce

Roast Butterfly Chicken with Red Chilli Pickle and Hoisin Sauce

Wednesday, July 28, 2010 - Posted by Spoon and Chopsticks

The marinade for this roast chicken is a unique combination of red chilli pickle paste and Hoisin sauce. I bought the red chilli pickle paste from the Indian grocery. The combination of red chilli pickle paste and Hoisin sauce gives a special flavour of hot, sour and sweet.

Ingredients:

1 small whole chicken
1 tablespoon of red chilli pickle paste
1 tablespoon of Hoisin sauce
4 cubes of butter
4-5 garlic cloves

Preparation:

Wash the whole chicken properly.
Butterfly the chicken by following the steps below:

How to Butterfly a Chicken

Using kitchen scissors, cut along both sides of the backbone and remove the backbone. You can use backbone for making stock or chicken soup.
Turn the chicken over. With the skin side up, press down the chicken firmly to flatten.

Gently run your fingers between the breast skin and flesh to separate one from the other. Push butter and garlic under the skin.
In a small bowl, prepare the marinade by mixing a tablespoon each of red chilli pickle paste and Hoisin sauce.
Using a brush, apply 3/4 of the marinade on the chicken. Keep the rest for a second coat later.
Leave it for at least an hour.
Preheat the oven in 250°C. Put the chicken in the oven and leave it in the oven until it is half-cooked.
Take the chicken out and apply the rest of the marinade on the chicken.
Put the chicken in the oven and cook it until the skin is brown.

You can also BBQ this chicken instead of roasting. Let me know what you think about this recipe.