Thai Roast Chicken

Everybody loves a classic roast chicken, right? There truly is nothing better, if done right. However, this week I've been craving fresh and punchy Thai flavours and decided to make a marinade that dreams of made of -fragrant garlic, ginger, chilli, sriracha, lime, soy sauce, fish sauce, honey, fresh coriander and mint.I roasted a butterflied chicken in this marinade and brushed it every so often. What you get is tender, juicy flesh and dark, sticky and delicious skin. This chicken wasn't supposed to be a recipe post, in fact, I was actually testing a bao bun recipe for a blog post. The chicken ended up being more impressive than my bao. So, the focus of this post is the chicken. However, my 90% perfect bao went down a treat with this chicken. We enjoyed it with pickled cabbage, carrot, cucumber, fresh herbs. The residual cooking liquid is incredible, like liquid gold kinda stuff, it turns out that bao buns are perfect for soaking it all up! Or toss the shredded chicken into the liquid. It is a messy, finger-licking good experience. Equally delicious as a bunless meal served with the same prepared veggies and some roasted sweet potato wedges. I will be posting a perfected bao bun recipe soon (because nothing irks me more than a half-arsed recipe), so watch this space and be sure to follow my instagram to stay in the loop.