Sticky Chilli Ginger Roast Chicken

Roast chicken is a hit in any household, and my version gets a sticky, sweet, Asian glow-up. And those pan juices… liquid gold! This crowd-pleaser of a recipe makes a mean family dinner – grab your favourite sides and get stuck in!


Sticky Chilli Ginger Roast Chicken

10 minutes
1 hour 30 minutes

1 whole chicken

2.5cm (1″) piece ginger, cut in half

1 cup Marion’s Kitchen Sticky Chilli Ginger Marinade (find out where to buy, or try my homemade sticky chilli sauce recipe below)

2 limes, cut in half


Homemade chilli ginger marinade:

4 long red chillies, sliced

6 garlic cloves

6 cloves pickled garlic*

5cm (2 inch) piece ginger, peeled, roughly chopped

½ cup brown sugar

2 tsp onion powder

2 tsp garlic powder

2 tsp sea salt

½ cup white vinegar

3 tbsp soy sauce

¼ cup water

  • Step 1

    Preheat oven to 180°C (350°F).

  • Step 2

    For the marinade, place all the ingredients in the bowl of a food processor and blend until smooth.

  • Step 3

    Place the chicken in a roasting tray. Place the ginger into the cavity of the chicken. Spoon half of the marinade over the chicken. Tie the chicken legs together with kitchen twine. Place the limes around the chicken. Roast in the oven for 30 minutes.

  • Step 4

    In the meantime, place the remaining marinade in a saucepan over medium heat. Simmer for 4–5 minutes or until thickened slightly. Remove from heat.

  • Step 5

    Remove the chicken from the oven and baste with the reduced marinade. Place the chicken back in the oven to cook for another 30 minutes or until the skin is beautifully crispy and the meat is cooked through. Remove from the heat and remember to save those cooking juices to pour over the chicken when serving.

  • Notes

    – Find pickled garlic at an Asian grocer or online. You could also use pickled onion instead if easier.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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