ORANGE HOT HONEY
INGREDIENTS:
Makes approximately 1⁄2 cup
1 Orange – zest and juice
1-2 Tablespoons of Sambal Olek or Sriracha sauce (to taste preference)
2 Tablespoons white vinegar
3 Tablespoons sugar
1⁄4 cup honey
pinch of salt
DIRECTIONS:
- In a sauce pot, add orange zest, orange juice, sambal olek, white vinegar, sugar, honey, and salt and bring mixture to a boil.
- Simmer for 5 minutes or until the peppers and orange zest become fragrant.
- Remove pot from heat and use as directed in the recipe or store in the fridge for future use.
ROSEMARY-ORANGE SPATCHCOCK CHICKEN
INGREDIENTS:
2 oranges, zest and juice
1⁄2 cup butter, room temperature
2 Teaspoons kosher salt, divided
31⁄2 lb (1.6 kg) spatchcock chicken
7 rosemary sprigs, divided
DIRECTIONS:
- Preheat oven or grill (for indirect heat grilling method) to 400°F.
- If using the oven, line a baking sheet with parchment paper. If using the BBQ, a large cast iron skillet would work well here.
- After zesting both oranges, juice one orange. This should yield 1⁄2 cup of juice.
- Slice the other orange into wedges. Set the juice and the orange wedges aside.
- Stir together the orange zest, half of the salt and the butter until combined.
- Using kitchen shears or a very sharp chef’s knife, cut through the outside edges of the backbone to completely remove the chicken’s backbone.
- Turn the chicken over, breast-side up and using both palms, press down firmly on the breastbone until you hear a crack, and the entire chicken is flat/similar thickness throughout.
- Tuck the chicken wing tips under to avoid them over-browning or remove them using the kitchen shears.
- Using your fingers, gently pull the chicken skin back without removing entirely, and continue using your fingers and spread half of the butter onto the flesh.
- Place 4 rosemary sprigs on top of the chicken meat. Pull the skin over the rosemary and spread the remaining butter over the surface of the bird and season with the remaining salt.
- Add the orange slices to the prepared baking sheet and place chicken breast-side up over the oranges.
- Roast the chicken for 30 minutes, basting the chicken with pan juices every 10 minutes.
- Remove the chicken from the oven and drizzle with about 1⁄4 cup of the hot honey (or as desired) and cook for an additional 15 minutes or until the skin is glazed, golden and the chicken reaches an internal temperature of 160°F to 165°F (71°C to 74°C)
- Remove from the oven, and lightly tent with foil and let rest for 10 minutes.
- Slice the chicken and serve with any of the remaining pan sauce.
Why spatchcock a chicken?
Spatchcocking a chicken involves removing the backbone of the bird, which allows the chicken to evenly lay out on your baking sheet. The cooking times become more uniform, which means the chicken breast will stay tender because the dark meat will be fully cooked in roughly the same amount of time as the white meat.
