If you like sweet, spicy, orange, garlic, ginger and soy flavours, you will love this Orange Teriyaki Butterflied Roast Chicken. Scrumptious.
I do love this recipe – the flavours, the brightness of the orange zest, the extra sauce it makes and the visual appeal (it’s so pretty!). I prefer to use kosher chicken, already brined, which makes it more flavourful and juicy, especially with the added deliciousness of the marinade. The marinating deepens the flavours, but it you’re short on time, just skip it. You should have plenty of sauce for dipping or eating with rice ( my preferred side dish with this chicken).
Shortcuts and Substitutes
- Butterflying a chicken is quite easy if you have good kitchen scissors/shears, but you can buy the chicken already butterflied (it will cost a bit more) or ask your butcher to butterfly it for you.
- Instead of mincing garlic and grating fresh ginger, you can use frozen cubes or buy the stuff in the jars. You can even use 1/2 teaspoon garlic powder instead of the two teaspoons minced garlic.
- Use 6 tablespoons honey instead of the 1/2 cup brown sugar.
- Try using the sauce for a chicken and vegetable stir fry (probably half the amount).
- Use breasts, wings, legs and/or thighs instead of a butterflied chicken
- The chicken can be prepared and marinated a day ahead.
Orange Teriyaki Butterflied Roast Chicken is delicious with a side of basmati rice and creamed spinach.