CLOSE YOUR EYES AND PRETEND YOUR ON A BEACH SOMEWHERE.
Or, you know, make this chicken marinated in Aluna rum and coconut and at least your taste buds will be there!
Marinding chicken is a sure way to bring flavour to everyone's favourite bird. The coconut milk also helps to tenderize the meat, and the rum adds a great sweetness that works perfectly with a dash o' hot sauce. Served with a simple herb salad and some cold rice noodles, or new potatoes this is a great weekend lunch, a tropical take on a classic sunday roast!
For the marinade
- 1 x tin coconut milk
- dash of your fav hot sauce (how much depends on how much of a hot-head you are!)
- 200ml Aluna Rum
- The juice and zest of 1 lime
- 1 x thumb-size piece of ginger
- 2 cloves garlic, crushed
- 1 tbsp salt
- 1 x medium chicken
- Fresh herbs (mint, parsley, coriander)
- To make the marinade combine the coconut milk, Aluna rum, hot sauce and lime together. Add in the crushed garlic cloves and finely grated ginger, Mix well.
- Spatchcock the chicken (ensures the marinade gets into all the right places and it cooks quicker!). To do this lay the chicken down on a sturdy wooden board, breast side up. With a heavy knife cut the chicken in half by cutting through the bottom, through the cavity, leaving the breasts still joined together.
- Cover the chicken in the marinade and place in the fridge for a minimum two hours or ideally overnight.
- When ready to cook, place the chicken in a roasting tray and drizzle with oil. Place into a pre-heated oven at 200 degrees and cook on a high heat for 10 minutes. Then turn down to 160 degrees and cook until the chicken is cooked through, anywhere from 30 - 45 minutes depending on the chicken. OR cook over hot coals on a BBQ - that would be amazing.
- Serve with a simple herb salad - fresh mint, parsley and coriander simply dressed in lime juice and white wine vinegar.