Asian style roast chicken with honey, miso and ginger glaze

4 servings Prep: 20 mins, Cooking: 1 hr 15 mins
Rate this recipe
Sweet, salty, sticky and seriously aromatic!

By Food24 October 09 2015
Recipe Disclaimer
Tap for method
Tap for method

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
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
Tap for ingredients
Tap for ingredients


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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.