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Categories:
ground black pepper kosher salt sugar sesame oil chicken vegetable oil annatto seeds soy sauce honey lime juice
Viewed: 6 - Published at: 8 years agoIngredients
- 2 teaspoons ground black pepper
- 2 teaspoons kosher salt
- 2 tablespoons sugar
- 3 teaspoons sesame oil
- 1 chicken, 3 1/2 to 4 pounds
- 1/4 cup vegetable oil
- 1 tablespoon annatto seeds
- 2 tablespoons plus 1/2 teaspoon soy sauce
- 3 tablespoons honey
- 1 tablespoon lime juice
Method
- In a small bowl, combine the pepper, salt, sugar and 2 teaspoons of the sesame oil.
- Rub the mixture over the skin and in the cavity of the chicken.
- Refrigerate the chicken for 1 hour.
- Meanwhile, in a small saucepan, combine the vegetable oil and annatto seeds.
- Place over low heat and cook until the seeds begin to sizzle.
- Remove from the heat and set aside to cool.
- Strain, discarding the seeds, and stir 1/2 teaspoon of the soy sauce into the oil.
- Set aside.
- Preheat the oven to 375 degrees.
- In a small bowl, combine 1 tablespoon of the annatto oil (save the rest for another use), the remaining teaspoon of sesame oil, the remaining soy sauce, the honey and lime juice.
- Whisk until smooth.
- Place the chicken in a roasting pan fitted with a rack.
- Pour half of the honey-soy mixture over the chicken and place it in the oven.
- Roast the chicken, basting every 10 to 15 minutes with the remaining honey-soy mixture, until the chicken is cooked through, about 1 1/2 hours.
- Allow the chicken to rest for 10 minutes before carving and transferring to a platter.
