Spatchcock Chicken with Miso and Sesame Seeds

The marinade infused the chicken overnight with a deep and musky saltiness that is balanced with a faint sweetness from the miso.

1 tbs. vegetable oil
2 tsp. sesame oil
4 tsp. sweet white miso
1 tbs. soy sauce
1 tsp. fish sauce
1 tbs. finely grated fresh ginger
1 large garlic clove, peeled and finely grated
1 chicken, spatchcocked (approx. 3 lbs.)
2 tsp. sesame seeds

Mix the vegetable oil, 1 tsp. of sesame oil, miso, soy sauce, fish sauce, ginger and garlic in a small bowl.

Put the chicken into a large freezer bag and pour in the marinade. Squidge it about so that everything is coated and leave in the fridge overnight.

An hour before you want to roast the chicken, take it out of fridge and transfer the chicken and the marinade to a large roasting tin, sitting the chicken breast-side up. Leave to come to room temperature.

Heat the oven to 400°F, cover the tin with foil and roast for 45 minutes. Remove the foil, baste with the pan juices, then drizzle the remaining sesame oil over the top and sprinkle with the sesame seeds. Roast, uncovered for another 20 minutes. Let the chicken sit for 10 minute before carving into pieces to serve.

Serves 4-6

 

Spatchcock Chicken with Miso and Sesame Seeds

Not that it’s difficult to do it yourself, but you can now buy a spatchcocked chicken in U.S. markets!! (Look for the Bell and Evans brand.) It halves the cooking time needed and the chicken roasts to succulent perfection.

1 tbs. vegetable oil
2 tsp. toasted sesame oil
4 tsp. sweet white miso
1 tbs. soy sauce
2 tsp. fish sauce
1 tbs. freshly grated ginger
1 fat garlic clove, peeled and minced
1 chicken, spatchcocked
2 tsp. sesame seeds

Mix together the vegetable oil, 1 tsp. of the sesame oil, miso, soy sauce, fish sauce, ginger and garlic. Place the chicken in a large freezer bag, add the sauce mixture and squidge everything together. Place in the fridge to marinate overnight.

About an hour before you want to roast the chicken, take it out of the fridge and put it and the marinade in a shallow, roasting tin. Leave to come to room temperature.

Heat the oven to 350°F. Cover the chicken with foil and roast for 45 minutes.

Remove the foil, baste with some of the pan juices and sprinkle over the remaining sesame oil and the sesame seeds. Put it back in the oven, uncovered, for 20 minutes, or until the chicken is cooked through. Leave the chicken to rest for 10 minutes before cutting into pieces and serving with any pan juices spooned on top.

Serves 4-6