Asian Style Chicken Maryland

Two things I love - Asian spice and flavour and chicken Maryland. Chicken Maryland is a cut of chicken that is not talked about much which is disappointing because the flavour from it is fantastic.

I love using Maryland when we are entertaining because it is not messy like cutting while chickens and is more eye appealing than a chicken breast or thigh. It is a great cut to marinate and roast in the oven or grill on the BBQ with the skin becoming crispy and the meat remaining moist and succulent.

This week I went to buy a whole chicken to roast in my air fryer. Sadly the supermarket did not have any whole chickens, but they did have Maryland and I quickly bought those and changed our menu slightly to roast them and serve with a quick green salad.

The marinade is quick and simple, and the excess marinade can double as a dressing over the salad or drizzle over the chicken when cooked.

Prep 4 hrs (including marinating time) // Cook 40 min

INGREDIENTS

4 chicken Maryland

1 tsp chilli sauce

2 tsp fresh coriander diced

2 tsp fresh ginger grated

2 tsp fresh lemongrass bruised and diced

3 tbs honey

2 tbs char sui sauce

4 coves garlic crushed

2 tbs soy sauce

METHOD

1. Mix all marinade ingredients together in a container.

2. Cut any excess skin off the maryland and cut small slits into the skin.

3. Place maryland in the marinade and coat well.

4. Place in fridge and marinate (I marinate for a full day to enhance the flavour but if you cant at least 30min marinating time)

5. Preheat the oven to 180 degrees and oil a baking tray.

6. Remove chicken from the marinade and place on tray and bake for 40 min coating the chicken with excess marinade 2-3 times during the cooking process. (or until golden and cooked through)

7. To use the excess marinade as a sauce or dressing place in saucepan and whisk over low heat until thickened.

8. When cooked drizzle marinade over the chicken and serve with salad or rice.