Name: Asian style roast chicken with honey, miso and ginger glaze
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4 servings
Cuisine: Classic
Ingredients: 1 chicken; 20 g fresh coriander finely chopped; 20 g fresh basil finely chopped; 3 garlic cloves, crushed; 30 ml fresh ginger finely grated; 10 ml sambal oelek; 15 ml fish sauce; 15 ml soy sauce; lemon halved, juice only; salt and freshly ground black pepper; olive oil drizzle; 10 ml fresh ginger finely grated; lemon zest and juice; 60 ml honey; 15 ml miso paste; 5 ml soy sauce; 4 sweetcorn on the cob; olive oil for drizzling; 50 g butter salted; 10 ml miso paste; 5 ml sambal oelek; 1 garlic cloves, crushed; 2.5 ml fresh ginger finely grated; 30 ml fresh coriander finely chopped; 15 ml lemon juice fresh, or lime juice

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Ingredients (25)

1	chicken
20 g	fresh coriander — finely chopped
20 g	fresh basil — finely chopped
3	garlic — cloves, crushed
30 ml	fresh ginger — finely grated
10 ml	sambal oelek
15 ml	fish sauce
15 ml	soy sauce
	lemon — halved, juice only
	salt and freshly ground black pepper
	olive oil — drizzle

GLAZE:

10 ml	fresh ginger — finely grated
	lemon — zest and juice
60 ml	honey
15 ml	miso paste
5 ml	soy sauce

GRILLED CORN:

4	sweetcorn — on the cob
	olive oil — for drizzling
50 g	butter — salted
10 ml	miso paste
5 ml	sambal oelek
1	garlic — cloves, crushed
2.5 ml	fresh ginger — finely grated
30 ml	fresh coriander — finely chopped
15 ml	lemon juice — fresh, or lime juice

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Method:

Preheat the oven to 180°C.

Cut the chicken along the backbone, turn over and flatten the chicken by bashing with your hand. Gently loosen the skin.

In a small bowl, combine the the chopped herbs, garlic, ginger, chilli, fish sauce, soy sauce and lemon. Stuff generously underneath the skin. Rub remaining juices onto the skin of the chicken. Season lightly and drizzle with olive oil.

Roast on a rack of a roasting tray for 30 minutes. Meanwhile, prepare the glaze.

Place all the glaze ingredients into a small saucepan, whisk until well combined and bring to a gentle boil and allow to reduce by half (it should be thick and syrupy). This should only take about 5 minutes.

After the chicken has roasted for 30 minutes, generously baste the chicken with a brush and roast for a further 30 minutes, basting 2 to 3 times more while roasting. The chicken should be super golden and caramelised.

For the grilled corn and miso butter: Mix the softened butter with the miso, chilli, garlic, ginger, coriander and juice until well combined. shape into a sausage on some cling wrap and roll up tightly. Pop into the freezer until firm. then unwrap and slice.

Meanwhile, rub the corn with olive oil and grill on a smoking hot griddle pan. Serve corn with slices of miso butter and allow to melt all over the hot grilled corn.

Carve chicken into 4 quarters and serve with the buttered corn.
[This chicken can be roasted in a Kettle Braai/Weber and the corn grilled over the coals.]

Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.

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