Ingredients

  • Serves 4 people
  • 1 whole chicken 

  • 1 tbsp salt 

  • 1 tbsp pepper

     

  • optional vegetables:

    zucchini 

  • cauliflower 

  • broccoli 

  • carrots

     

  • firecracker butter:

    250 g unsalted butter (softened) 

  • 1 tbsp chili powder 

  • 1 tbsp tamarind paste (sugar-free) 

  • 3 tbsp fish sauce 

  • 1 tbsp lime juice 

  • 1 tbsp swerve 

  • 1 small red shallot 

  • 1 tbsp cilantro leaves

Firecracker Chicken
Recipe Courtesy of
Asian Food Network

Firecracker Chicken

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Nothing like roast chicken to brighten up any festive occasion. Impress your loved ones with my Firecracker Chicken, which comes with a twist that includes explosive flavors on top of the most tender and juicy roast chicken. Drizzled with a fragrant Firecracker Butter sauce made out of butter, tamarind and just enough spice, this chicken dish is guaranteed to excite your taste buds with its unique yet delicious combination of flavors. If that's not enough to make you merry, this recipe is also suitable for those who are on a keto diet.
  • Hard
  • 480 min
  • 90 min
  • 15 min
  • 4 steps
  • 15 Ingredients
  • Hard
  • 4 steps
  • 15 Ingredients
  • 480 min
  • 90 min
  • 15 min

Instructions

  1. Firecracker Butter

    • In a food processor, blend the onions and cilantro until smooth, then add in the other ingredients until everything is well incorporated. 
    • Transfer the butter mixture to a sheet of parchment paper, then roll it into a cylinder and twist the ends. Store in the freezer until it’s firm. 

    This amount of butter will be too much to use for one chicken, you can store the butter to use with any other protein.

    Firecracker Butter


  2. Brine chicken

    • Brine the chicken by soaking it in room temperature salt water for 1-2 hours. 
    • Wash the chicken under running water to get rid of any excess salt. 3. Use a paper towel to dry the chicken. Make sure it’s really dry! 
    • Place the chicken in the fridge (uncovered) for at least 2 hours or overnight.


  3. Season chicken

    • To season the chicken, sprinkle salt and pepper all over the skin and spread firecracker butter all over in between the skin and meat as well as in the cavity.


  4. Roast chicken

    • Line a roasting pan with aluminium foil (make sure the foil is big enough to cover the whole chicken) and roast the chicken at 175ºC with the foil closed over the chicken for 40 minutes. 
    • Note: If you would like to add vegetables, bake them along with the chicken in the foil. 
    • Roast the chicken again with the foil opened, taking it out every 10 minutes to baste. Continue doing this for 20 minutes until the skin is golden brown.
    • Use a meat thermometer to check that the thickest part of the chicken is at least 165ºF (~74ºC).
    • Once the internal temperature has reached 165ºF, take the chicken out of the oven and let it rest with the foil closed once again for 20 minutes before serving.
    Roast chicken


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    Ingredients
    • Serves 4 people
    • 1 whole chicken 

    • 1 tbsp salt 

    • 1 tbsp pepper

       

    • optional vegetables:

      zucchini 

    • cauliflower 

    • broccoli 

    • carrots

       

    • firecracker butter:

      250 g unsalted butter (softened) 

    • 1 tbsp chili powder 

    • 1 tbsp tamarind paste (sugar-free) 

    • 3 tbsp fish sauce 

    • 1 tbsp lime juice 

    • 1 tbsp swerve 

    • 1 small red shallot 

    • 1 tbsp cilantro leaves

    Nutrition
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