This Soy Sauce and Citrus Marinated Chicken is fingerlicking good and packs a citrus punch from added pomelo. I love to cook with pomelo – it is a large citrus fruit which has a sweeter and milder flavor than grapefruit. That makes it perfect for the dipping sauce I make to accompany this marinated chicken.
Start by halving the chickens and marinating them for a minimum of 12 hours in a garlic, ginger, citrus juice, soy sauce, vinegar, and sugar marinade. When you are ready to cook, roast the chicken in the oven and make a lemongrass based dipping sauce with pomelo chunks. Serve the chicken drizzled with sauce and sprinkled with cilantro.
To make my Soy Sauce and Citrus Marinated Chicken, you will need the following ingredients:
Whisk together garlic, ginger, citrus juice, soy sauce, vinegar, and sugar in a medium sized bowl. Pour the marinade into a large resealable food bag. Place chicken halves in the bag and seal. Press out any air. Place in the refrigerator and chill for a minimum 12 hours or up to 2 days.
Preheat the oven to 425 °F.
Remove the chicken halves from the marinade. Pat the chicken pieces dry with a paper towel and season lightly with salt. Discard the bag with the marinade.
Place the chicken on a foil-lined rimmed baking sheet. Roast in the oven until it turns a deep brown color and is cooked through. (approx 30–40 minutes).
Lightly smash the lemongrass stalk with a rolling pin. Place the lemongrass n a small saucepan with ½ cup of water. Bring to a boil, then remove from the heat. Allow the lemongrass to sit in the water as it cools for about 8-10 minutes until it is fragrant. Strain the lemongrass infusion into a large measuring jug.
Place shallots, scallions, chile, and garlic in a large skillet over medium high heat. Toast the ingredients for 8-10 minutes, tossing occasionally, until dark brown in certain areas. Leave to cool before removing the skins from garlic. Roughly chop the garlic with the shallots, scallions, and chile.
Mix the garlic, shallots, scallions, chile, and ginger with the lemongrass infusion. Add the fish sauce, lime juice, and sugar and mix well.
Remove the peel and white pith from the pomelo using a sharp knife. Cut along the sides of the membranes to release segments into a medium bowl. Squeeze the juice from the membranes into the bowl. Discard membrane, pith and peel. Break the segments into large chunks and mix them into the dipping sauce.
Place the roasted chicken on a serving platter. Drizzle some of the dipping sauce over the meat and sprinkle with cilantro. Serve the remaining dipping sauce alongside.
This Soy Sauce and Citrus Marinated Chicken is a really tasty dish to make! Don’t forget to tag #cookmerecipes in your social photos if you make this one.
Gluten Free Recipes
Keto Recipes
Spicy Recipes
