LEMONADE CHICKEN - a super recipe for a braai. Serve with potato salad. Yum
* 1 medium whole chicken (or use chicken pieces)
* 1 cup lemon juice
* 1/4 cup honey
* 1 Tablespoon grated fresh ginger
* 1 teaspoon lemon zest
* 1 Tablespoon soy sauce
* 1/2 teaspoon garlic powder
* 1 teaspoon course sea salt
* Sweet Hungarian paprika, course sea salt, and freshly ground black pepper
If you are using chicken pieces place them in a Ziploc bag. If you rather use a whole chicken then cut along breastbone. Open flat and cut out backbone (discard or freeze for chicken stock). Wash each half of chicken and cut away any excess fat. Pat dry. Put chicken halves back together, bones to bones, and place in a large heavy zip-top freezer bag.
Whisk together lemon juice, honey, ginger, lemon zest, soy sauce, garlic powder, and 1 teaspoon sea salt. Reserve and refrigerate 1/3 cup of this marinade in a separate covered container. Pour remaining marinade over the chicken in the bag, squeeze out all the air, and seal. Refrigerate at least 8 hours or overnight, turning occasionally to re-distribute the marinade.
Remove chicken from refrigerator 1/2 hour prior to cooking and let rest on the counter. Preheat oven to 180. Line a shallow roasting pan with foil. Place a flat baking rack inside the pan.
Drain chicken from marinade, discarding used marinade, and place halves bone-side down on the rack in the prepared pan. Bake for 30 minutes. Remove from oven and baste with the reserved marinade, then sprinkle with paprika, salt, and pepper. Return to the oven and bake an additional 30 minutes, until golden.
Let lemonade chicken rest 15 minutes before cutting to serve.