For Sunday dinner I wanted to do something different. I hardly ever do chicken because I’m too impatient to marinate it. I had some free time the night before and decided to whip up this marinade and give it a try. The chicken comes out moist. The marinade allow the flavors to be more than skin deep. Overall it had a nice tangy flavor leaving you with a pleasant buzz of heat at the tip of your tongue.

Since I expended most of my energy into the chicken (don’t judge, the dutch oven weighs like 30 lbs and I had to put it in and take it out of the oven), I served it with the ultimate comfort food – Kichari. Rice with lentils that takes all of 20 min to cook. I know some of you are scratching your head wondering what I’m on about. I think I’ll need a post on Kichari to explain.

For 1 whole Chicken with skin.

Marinade

• 1 1/2 cups Soy Sauce
• 1/3 cup Fish Sauce
• 2″ Ginger
• 4 Garlic cloves
• 1 handful of Cilantro
• 2 Serrano Chilies – to taste
• 2 tsp Coriander (freshly ground)
• juice of 1 Lime

Method

Wash and dry your bird.

Put all the marinade ingredients into a blender and pulse until pureed. I like to do the dry ingredients first then add the liquids.

Pour into a plastic bag (I used a gallon size). Place the Chicken in as well. Let marinate in the refrigerator for at least 3 hrs to overnight.

In a dutch oven or other oven-proof pot, place chicken inside with marinade. Drizzle with Olive Oil and sprinkle with Sea Salt. Cover and roast at 425 degrees for 45 min up to 1 hr.

Remove from pot and let rest for 10 – 15 min. I apologize to the chicken for this undignified butt-in-the-air shot. In my defense, I was hungry and it smelled so good that I became too impatient to take a proper picture.

Carve and Enjoy!