We use cookies on this site

Our cookies and those of our partners help improve your experience and analyze your use of the website. To learn all about cookies, check our privacy policy

Back

Manage cookies

Always active

ORANGE CHILI FLATTENED CHICKEN

Poulet en crapaudine a lorange et au piment
Whole Poultry Oven Exceldor classics
4-6 Portions
15 min Prepping
45 min Cooking
Recipe Easy

Ingredients

1 Exceldor whole chicken, flattened
  • 1/2 cup (125 ml) barbecue sauce
  • 2 garlic cloves, crushed
  • Zest and juice of one orange
  • 1 tbsp. (15 ml) sweet paprika
  • 1 tbsp. (15 ml) ground coriander seeds
  • 1 tbsp. (15 ml) Sriracha hot sauce
  • 1 medium onion, sliced into rounds
  • 1 orange, sliced into rounds
  • Salt and pepper to taste

Directions

Click the steps to erase them.

  1. Place all ingredients and chicken in a large sealable plastic bag. Close bag and massage gently to mix ingredients and let marinade soak into chicken. Marinate in the refrigerator for 8 hours or overnight.
  2. Heat oven to 350°F (175°C).
  3. Lay chicken with breast facing up on a baking sheet lined with parchment paper. Place onion and orange slices over and around chicken.
  4. Bake for about 45 minutes or until a meat thermometer inserted in the thickest part of the chicken reads 165°F (74°C).