Ingredients
| 1 whole chicken, spatchcocked | |
| 1 lime, cut in half, to serve | |
| MARINADE | |
| 150g ginger, minced | |
| 1 bulb garlic, minced | |
| 125g sugar | |
| 250ml water | |
| 125ml soy sauce | |
| 1 onion, finely diced | |
| 65ml rice wine vinegar |
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Instructions
| 1. | MARINADE |
| 2. | Combine all the ingredients. |
| 3. | Set aside 150ml for basting and use the rest as a marinade for the chicken. |
| 4. | Marinate the chicken, skin-side down for 6 hours. |
| 5. | Heat the oven to 180°C. |
| 6. | Put the chicken on an oven tray lined with baking paper or drizzled with canola oil to prevent it sticking. |
| 7. | Bake for 45 minutes or until the breast meat reaches 75°C, basting with the reserved marinade every 15 minutes. |
| 8. | Serve with lime halves. |
Recipes & food styling Henry Onesemo / Photography Manja Wachsmuth