Balinese Roasted Chicken Recipes

Steps:

• Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
• Preheat the oven to 350 degrees F.
• Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

Steps:

• Combine the garlic, ginger, shallots, chiles, and turmeric in a food processor and pulse until the mixture is finely chopped.
• Melt the coconut oil in a 10- to 12-inch heavy frying pan over medium heat. Add the chile mixture and cook, stirring frequently, until fragrant and softened, about 2 minutes. Remove the pan from heat and let cool completely.
• Place the chicken pieces in a 3-quart baking dish. Squeeze the limes over the chicken and toss to coat.
• Add the cooked chile mixture, the whole lime leaves, 2 tsp salt, and 1/2 tsp pepper, and using your hands, rub the mixture into the chicken until well coated. Cover the dish with plastic wrap and marinate in the refrigerator for at least 3 hours or overnight.
• Remove the chicken from the refrigerator and let stand at room temperature for 30 minutes.
• Arrange a rack in the top third of the oven and heat the oven to 350 degrees F. Bake the chicken, uncovered, until tender (45-50 minutes) Remove from the oven and let stand for 10 minutes. Remove the lime leaves and garnish with parsley leaves before serving.