Sticky Glazed Christmas Chicken

Name: Ayam Natal Mengkilap Lengket
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1.2 kg / 2.4 lb chicken thighs, skin on, bone in ( (Note 1)); 800 g / 1.6 lb chicken drumsticks (, or more thighs (Note 1)); 5 tsp orange zest (2 oranges); 1/2 cup orange juice ((from the zested oranges)); 1/4 cup cider vinegar ((sub white wine, sherry or champagne vinegar)); 1/2 cup brown sugar (, lightly packed); 2 tbsp Dijon mustard; 1 tbsp olive oil; 2 tsp ground cinnamon; 1 1/2 tsp allspice; 1 tsp ground ginger; 2 whole star anise; 2 tsp salt; 1/2 tsp black pepper; 2 oranges (, cut into wedges or halved then sliced); good value leafy greens (- like endive, watercress, for the bed); orange zest curls ((Note 3))

Recipe video above. Everybody loves the glaze on a Christmas ham. So one year, I used it for chicken instead and people went mad over it! Easier and cheaper than ham, with a much higher ratio of glaze to meat, this is so good I've actually had people tell me they love this more than Christmas h

⏱️ 70 min 🔪 Prep: 10 min 🔥 Cook: 60 min 📊 Medium ⭐ 4.8 (29) 👁️ 2 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

6 servings

1.2 kg / 2.4 lb chicken thighs, skin on, bone in ( (Note 1))
800 g / 1.6 lb chicken drumsticks (, or more thighs (Note 1))
5 tsp orange zest (2 oranges)
1/2 cup orange juice ((from the zested oranges))
1/4 cup cider vinegar ((sub white wine, sherry or champagne vinegar))
1/2 cup brown sugar (, lightly packed)
2 tbsp Dijon mustard
1 tbsp olive oil
2 tsp ground cinnamon
1 1/2 tsp allspice
1 tsp ground ginger
2 whole star anise
2 tsp salt
1/2 tsp black pepper
2 oranges (, cut into wedges or halved then sliced)
good value leafy greens (- like endive, watercress, for the bed)
orange zest curls ((Note 3))

Steps

Mix Marinade ingredients in a jug. Pour over chicken in a large ziplock bag (Note 2). Massage to coat, then marinate chicken for ideally 24 hours (bare minimum is 3 hrs, 12 hrs is ok).
Preheat oven to 200°C/390°F (180°C fan).
Line 2 trays with foil then parchment/baking paper (you'll thank me later).
Distribute chicken on trays, then pour the marinade over. Roast 30 minutes.
Roast for a further 20 minutes, basting with pan juices 2 or 3 more times until the chicken is deep golden and sticky. At first, the juices will be watery but in the final 10 minutes or so, they will thicken and darken. Once this happens, baste more frequently and heavily. (Note 4)
When the top tray is almost ready, switch the tray positions (ie move bottom tray up and put the top tray undenerath) so they finish at the same time. GOAL: Deep golden and sticky chicken!
Before plating up, baste again with the sticky juices.
Serving suggestion: Spread leafy greens on a platter, pile on sticky chicken. Decorate with orange slices or wedges.