If you like sweet, spicy, orange, garlic, ginger and soy flavors, you will love this Orange Teriyaki Butterflied Roast Chicken.
I do love this recipe – the flavors, the brightness of the orange zest, the extra sauce it makes and the attractive presentation.
I prefer to use kosher chicken, already brined, which makes it more flavorful and juicy, especially with the added deliciousness of the marinade. Any roasting chicken, however, will do nicely. The marinating deepens the flavors, but it you’re short on time, just skip it. You should have plenty of sauce for dipping or eating with rice.
The chicken is delicious with a side of Basmati rice and creamed spinach.
Shortcuts for Butterflied Roast Chicken
- Butterflying a chicken is quite easy if you have good kitchen scissors/shears. I’ve provided instructions in the recipe. If you can’t be bothered, you can buy the chicken already butterflied (it will cost a bit more) or ask your butcher to butterfly it for you.
- Instead of mincing garlic and grating fresh ginger, you can use frozen cubes or buy the stuff in the jars. You can even use 1/2 teaspoon garlic powder instead of the two teaspoons minced garlic.
Tailor To Your Taste
- Try using the sauce for a chicken and vegetable stir fry (probably half the amount).
- Use breasts, wings, legs and/or thighs instead of a butterflied chicken
- Use 6 tablespoons honey instead of the 1/2 cup brown sugar.
- The chicken can be prepared and marinated a day ahead.
Orange Teriyaki Butterflied Roast Chicken Recipe
- 1 whole chicken 3-4 lbs, butterflied (Note 1) (I like to use kosher chicken - juicier, alreday brined, more flavorful)
- 2 tbsp cornstarch
- 2 tbsp cold water
- garnish: chopped parsley, green onion or pea shoots
Orange Teriyaki Marinade/Sauce
- 1/3 cup soy
- 1/2 cup water
- 1 large orange, juice (1/2 cup) and zest (3 teaspoons)
- 1/2 cup brown sugar
- 1 tbsp honey
- 2 tsp grated fresh ginger
- 2 tsp minced garlic
- 1 1/2 tsp sriracha hot sauce (for medium spice)
- salt and pepper to taste
- Preheat oven to 400F.
- PREPARE MARINADE: Place all marinade ingredients (except 1 teaspoon of orange zest) in a large ziploc bag and squish to combine. Add butterflied chicken, seal bag and massage to coat well. Marinate for 30 minutes at room temperature or in the fridge overnight.
- ROAST CHICKEN: Line a roasting pan with tin foil and spray with oil. Remove chicken from marinade, pat dry with a paper towel and place on roasting pan. Pour marinade into a small saucepan. Lightly sprinkle the chicken with salt. Roast for 35-40 minutes. An instant thermometer should read about 150F in the thickest part of the breast.
- MAKE ORANGE TERIYAKI SAUCE: While chicken is roasting, bring marinade to a boil in small saucepan. Boil for a minute. Mix 2 tablespoons cornstarch with tablespoons cold water until smooth. Add to boiling mixture and stir until thickened. Lower heat and cook for another minute or two. Brush sauce over chicken, reserving 1/2-3/4 cup of the sauce to pass with the chicken later.
- BROIL CHICKEN WITH SAUCE: Turn oven to Broil. Return pan to oven about 10-12 inches from top of the oven. Broil chicken for 5-6 minutes until browned on top (be careful not to let it burn). Chicken should register 155F in the breast or 165F in the thigh when done. Transfer to cutting board. Let rest 5 minutes. Cut into quarters or eighths. Garnish with remaining orange zest and chopped green onions or parsley and serve. Drizzle on extra sauce or pass it on the side.
- To butterfly (spatchcock or flatten) a chicken: Turn chicken over, breast side down. Using a sharp kitchen scissors, remove the backbone by cutting along the length of the backbone on one side, then the other. Turn the chicken over and press down so that the chicken lies flat with breasts and legs all on one level. Discard backbone.
Other roast chicken recipes you might like: