How to Make South East Asian Coconut Roast Chicken with Soy Honey Glaze Asian Cooking Recipe Cuisine

South East Asia Coconut Roast Chicken with Soy Honey Glaze

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1 fresh coconut or 1 can unsweetened coconut water

1 small onion, thinly sliced into rings

2 green onions

1 red jalapeno pepper, deseeded and cut into thin slivers

1 chicken, whole about 3-4 lbs.

salt to taste

MARINADE:

2 tbsp soy sauce

3 tbsp honey

1 tsp sugar

3 tbsp coconut water

3 cloves garlic, finely chopped

1 tbsp peeled and finely chopped ginger

1/2 tsp black pepper

pinch of curry powder (optional)


3 tbsp coconut water



Directions:

Take an empty beer can, cut the top off and pour coconut water into it. Add the onion rings, green onions and jalapeno pepper slivers into the can. Place marinated chicken over the top.

To make the marinade, place the soy sauce, honey and sugar in a saucepan and set over medium heat. When the sugar is dissolved add the coconut milk, garlic, ginger, black pepper and curry powder. Simmer for a few minutes. Set aside and let cool.

Rub the chicken inside and outside with the marinade and keep in the refrigerator for 30 minutes.

Prepare grill with low heat and with a drip pan in the middle and coals around the pan.

Remove chicken from the marinade and reserve the leftover. In a saucepan, bring the marinade to a simmer and cook for a few minutes. Set aside for basting.

Set the chicken on top of the beer can on the hot grate above the drip pan. Grill over low heat for 1 - 1.5 hours. During last 10-15 minutes regularly baste the chicken with leftover marinade. Check for doneness by pricking the bird underneath the wings and seeing if the juices run clear.


Check for seasoning and sprinkle on salt if needed.


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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