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8/19/2014 11:28 AM grooming • 0 Comments

Honey and Five-Spice Roasted Chicken

Serves 4


This recipe is so beautifully suited to either quail or duck too, and is yet another page in your barbecue handbook to pull out when red meat is getting the better of you.


I’d serve this over rice, but would be equally happy with some eagerly dressed salad leaves, or just a beer and Sunday night football.



  • 4 chicken breasts
  • 2 garlic cloves, peeled and finely crushed
  • 1 tsp grated ginger
  • 1 tbsp five-spice powder
  • 2 tbsp light soy sauce
  • 2 tbsp runny honey
  • 1 tbsp balsamic vinegar
  • 2 tbsp sesame oil




1. Trim the chicken of any excess fat, skin or bone.


2. Mix together the garlic, ginger, five-spice powder, soy sauce, honey, vinegar, and sesame oil. Brush the mixture over the meat and leave to marinade for at least 20 minutes (or preferably overnight).


3. Heat the oven to 380°. Arrange the breasts in a single layer on a large, lightly oiled roasting tin. Bake for about 20-25 minutes if small, or 35-40 minutes for larger ones. The juices should run clear when a skewer is inserted into the thickest part of the breast. Leave to rest for a few minutes before serving.