Ingredients:
For chicken
- 1 medium size chicken, about 3 to 3 1/2 lb (1.5 to 1.75 kg);
- 2 tablespoons ginger juice, (1 large piece of ginger, about 4-6 oz, (125 -150 gm), peeled, grated and squeezed for juice);
- 1 tablespoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 2 tablespoon dark soy sauce;
- Sea salt.
For jalepano pepper sauce
- 3 large jalepano peppers;
- 1 bunch fresh cilantro;
- 1/2 cup (60 ml) sour cream;
- Sea salt.
Recipe:
Serving for 4
For chicken
- Clean the chicken and pad dry;
- Split the chicken from the back, cut out back bone, save it for soup;
- Press the breast to lay it flat;
- Add salt and ginger juice marinate overnight;
- Preheat the oven to 400˚F (205˚C);
- Place the chicken, breast up, on a roasting pan;
- Spoon the marinate on the chicken;
- Cover with aluminum foil in the oven for 15 minutes;
- Lower the oven to 325˚F (165˚C);
- Roast the chicken until the juices run clear when the thigh is pierced with a knife;
- Drip the chicken w/honey and place in the broiler for 2 minutes, keep an eye on it to avoid burning;
- Let the chicken to rest for 10 to 15 mintues before carving;
- Plate the chicken;
- Top with jalepano pepper sauce;
- Serve warm.
For jalepano pepper sauce
- Pureé jalepano pepper and cilantro in a food processor;
- Fold in sour cream;
- Add salt for taste.