1/4 Photos of Island Chicken
1 hr 15 mins
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.
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- 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
- 1Preheat your oven to 400 degrees F.
- 3In 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.
- 5Put 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.
- 6Roast 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.).
- 7Remove 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.
- 8Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!
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Nutritional Facts for Island Chicken
Serving Size: 1 (326 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 637.9
- Calories from Fat 354
- Total Fat 39.4 g
- Saturated Fat 13.9 g
- Cholesterol 160.4 mg
- Sodium 421.9 mg
- Total Carbohydrate 31.7 g
- Dietary Fiber 1.4 g
- Sugars 27.6 g
- Protein 38.9 g