2 tablespoons of salt
1 whole and clean chicken
1 1/2 tablespoons of olive oil
2 tablespoons of Demerara sugar
Grenadine pepper roughly
1 tablespoon of chopped green chili
Glaze
1/4 cup of freshly squeezed orange juice
1/4 cup of dry martini
2 cloves of mashed garlic
1 teaspoon of ground cumin
1 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1 tablespoon of cornstarch
Salt to taste
2 tablespoons of salt
1 whole and clean chicken
1 1/2 tablespoons of olive oil
2 tablespoons of Demerara sugar
Grenadine pepper roughly
1 tablespoon of chopped green chili
Glaze
1/4 cup of freshly squeezed orange juice
1/4 cup of dry martini
2 cloves of mashed garlic
1 teaspoon of ground cumin
1 teaspoon of ground ginger
1/2 teaspoon of ground cinnamon
1 tablespoon of cornstarch
Salt to taste
1 Sprinkle salt inside and out the chicken
Place in a baking dish, cover with plastic wrap, and refrigerate for four hours
Tie the legs with kitchen twine and truss the wings
2 Preheat oven to 220°C
Mix olive oil and sugar
Brush half of the mixture on the breast of the chicken and sprinkle some pepper
Place a cup and a half of water in a roasting pan with a rack
Put the chicken with the breast facing down
Put it in the oven and roast until golden
3 Remove from the oven, flip the chicken, brush the remaining mixture on the skin, and sprinkle some pepper
Put it back in the oven to roast the other side
If liquid accumulates, add more water
Once cooked, season with chili flakes
Glaze
In a saucepan, combine the pan juices, orange juice, martini, garlic, cumin, ginger, cinnamon, cornstarch, and salt
Simmer over low heat, stirring until thickened, then strain
Serve with the chicken.
