For the chicken
- 4 cloves Garliccrushed
- 1 (2 inch) piece Fresh gingercrushed
- 1 cup Grapefruit juiceor mixed fresh citrus juice (such as sour orange, and/or lime)
- ½ cup Soy sauce
- ⅓ cup White vinegardistilled
- ¼ cup Sugar
- 1 (3 ½ - 4 lb) Chickenhalved, backbone removed
- Kosher Saltto taste
For the dipping sauce
- 1 stalk Lemongrasstop third removed
- 2 Shallotshalved
- 2 Scallionsdark green tops removed
- 1 Red chilisuch as Fresno
- 4 cloves Garlicunpeeled
- 1 (1 inch) piece Fresh gingerpeeled, very finely chopped
- 2 tbsp Fish sauce
- 2 tbsp Lime juicefresh
- 1 tbsp Sugar
- 1 Pomelo
- sprigs Cilantroto taste
Soy Sauce and Citrus Marinated Chicken
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:
So, how do you make Soy Sauce and Citrus Marinated Chicken?
Steps to make Soy Sauce and Citrus Marinated Chicken
Heat the oven
Preheat the oven to 425 °F.
Season the chicken
Make lemongrass infusion
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.
Toast shallots, scallions, chile, and garlic
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.
Make the dipping sauce
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.