Whole Young Chicken with Cucumbers
User Reviews
4.9
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Prep Time
6 hrs
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Cook Time
25 mins
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Total Time
6 hrs 25 mins
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Servings
1 serving
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Course
Main Course
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Cuisine
Japanese
Whole Young Chicken with Cucumbers
Description
The Whole Young Chicken with Cucumbers recipe uses a young whole chicken marinated in a paste made from sweet miso, sugar, sake, mirin, soy sauce, and olive oil. This paste imparts deep umami and subtle sweetness to the chicken. The cucumber pickles are prepared by halving and seeding cucumbers, then soaking them in a marinade made of dark Japanese soy sauce, rice vinegar, mirin, lemon and orange juice, kimchi sauce, sugar, and sesame oil, providing a bright, tart, and slightly spicy contrast. Cooking involves grilling the marinated chicken under an oven grill at moderate heat until golden and cooked through. The dish balances the rich, mildly sweet chicken with crisp, vibrant pickled cucumbers, offering a complete flavor experience suitable for a meal centerpiece.
Ingredients
- 1 young chicken whole, aka poussin
Pickled Cucumber
- 1 cucumber
- 1/4 cup soy sauce dark Japanese variety
- 1/3 cup mirin
- 1/4 lemon juice
- 1/4 orange juice
- 4 tablespoons kimchi sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
Young Chicken Marinade
- 5 ⅔ oz sweet miso
- 3 tablespoons white sugar
- 2 tablespoons sake
- 2 tablespoons mirin
- 2 tablespoons soy sauce yamasa brand
- 2 tablespoons olive oil
Instructions
- Peel the cucumber and cut lengthways in half. Take out all seeds with a spoon. Slice into 1cm (0.4 inch) thick slices to make nice half-moon shapes.
- Mix the dark soy sauce, Japanese rice vinegar, mirin, lemon juice, orange juice, kimchi sauce, sugar and sesame oil together and add your cucumber slices to the mix.
- Leave the cucumber to marinate for at least 6 hours.
- Mix all other ingredients together, except the young chicken, to form a paste.
- Smother the paste all over the young chicken so that it is nicely covered and place in a bowl or tray in the refrigerator.
- Leave it to marinate for at least 24 hours for maximum flavour.
- To cook, place under the grill in your oven preheated to 180 degrees Celsius (355 Fahrenheit).
- Colour both sides until beautifully golden, approx. 5 minutes on either side.
- When finished, cut to make sure cooked well, if there are any signs of pink you will need to cook it for a few extra minutes.
- While the chicken is hot, cut into 6 pieces and arrange on a plate.
- Take some of the fresh cucumber pickles and arrange next to the chicken. You can also add a slice of lime as shown in the picture, a squeeze of the lime on the chicken will lift it into bliss.
Notes:
- *Ask your butcher to spatchcock the young chicken for you as this will save you the troubles of having to remove the bones yourself.
- You can find all of these ingredients at your local Japanese outlet.
- *For extra flavour, try making this on your charcoal BBQ, takes a little more care not to burn it but the results will be surely fantastic.
Notes
User Reviews
Overall Rating
4.9
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