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
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
Mix all marinade ingredients together in a container.
Cut any excess skin off the maryland and cut small slits into the skin.
Place maryland in the marinade and coat well.
Place in fridge and marinate (I marinate for a full day to enhance the flavour but if you cant at least 30min marinating time)
Preheat the oven to 180 degrees and oil a baking tray.
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)
To use the excess marinade as a sauce or dressing place in saucepan and whisk over low heat until thickened.
When cooked drizzle marinade over the chicken and serve with salad or rice.