Prep 15 mins
Cook 1 hr
This recipe was given to chef Keith Famie by one of the locals from Bora-Bora. It really showcases the flavor of Polynesia. This is a nice change of pace from your regular roasted chicken. The chicken gets crispy on the outside, but is nice and tender on the inside. Note: Use low-sodium soy sauce so the chicken doesn't get too salty.
- 2 tablespoons light low sodium soy sauce
- 1 tablespoon light brown sugar, unpacked
- 1 cup pineapple juice
- 1⁄2 tablespoon fresh ginger, grated
- 1 garlic clove, minced
- 1⁄4 cup honey
- 1 1⁄2 teaspoons orange zest, chopped
- 1 (3 lb) whole chickens
- salt and black pepper, to taste
- 2 tablespoons shredded unsweetened coconut
- Preheat your oven to 400 degrees F.
- In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
- Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
- Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
- Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
- Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!
I almost always stick with chicken breasts for recipes like this, but in this case, I really wanted to see the full effect of a whole chicken coming out of the oven after finishing up this recipe! Loved the sweet, slightly tangy flavor & even though there were just the 2 of us, I took it to the table before carving it & wished we'd had company! Absolutely great dinner it provided, & I'll be keeping this recipe around! Thanks for sharing it! [Made & reviewed as a THANK YOU for completing the Baker's Dozen Special in this fall's round of Pick A Chef]
I loved the glaze on this chicken! The pinapple added a little something to the flavor, without making it taste too much like teriyaki. It was very nicely balanced. Like another reviewer, I skipped the brown sugar, but instead added a tiny bit of molasses to replace some of the flavor that the brown sugar would have brought. Since the weather was nice, I chose to cook this on the grill, over indirect heat, and just basted with the glaze a few times once the bird was nearly done, then added the coconut right before removing from the grill. I was eating alone, so cut the glaze recipe in half and used a game hen instead of a large chicken. Overall, very nice, and something I would definitely make again. Made for ZWT7- Emerald City Shakers.
YUM! Loved the flavor from this dish! I did cheat, and use boneless breasts, as that is what I had on hand. The glaze was tasty; I served this with Spicy Pineapple Fritters, which was very complementary. I forgot to sprinkle the coconut over, before I took the pic...I'm glad I didn't forget it all together, as it gave another level of flavor! Thanks for sharing a fab recipe, LifeIsGood!