A delightful tropical-inspired chicken recipe with a sweet and savory glaze, perfect for a family dinner.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a crispy skin.
In a saucepan over medium heat, combine the soy sauce, brown sugar, ginger, garlic, honey, and orange zest. Stir until the sugar dissolves and the mixture thickens slightly.
Keep stirring to prevent the glaze from burning.
Place the chicken on a wire rack set over a roasting pan. Season the chicken inside and out with salt and pepper.
Pat the chicken dry with paper towels for a crispier skin.
Roast the chicken in the oven for 15 minutes. Then, reduce the temperature to 350°F (175°C) and continue roasting for 20 minutes.
Use a meat thermometer to check the internal temperature.
Brush the glaze over the chicken and return it to the oven for an additional 15 minutes, or until the chicken is fully cooked.
Apply the glaze generously for a rich flavor.
Sprinkle the shredded coconut over the chicken and roast for another 5 minutes, or until the coconut is toasted.
Watch closely to prevent the coconut from burning.
Remove the chicken from the oven and let it rest for 5 minutes before carving. Serve and enjoy!
Resting allows the juices to redistribute, keeping the meat moist.
