AuthorBiteSizedSimple ingredients can make a grand meal! Chicken lang 'yan!
Pat chicken dry. Cut the back of the chicken spatchcock style then press the center to lay it flat
In a bowl mix the calamansi juice, fish sauce, and chicken powder until well blended to make the marinade. Rub it all over the chicken. Let it marinate for at least two hours.
When ready to cook mix together in a bowl the Japanese mayonnaise, soy sauce, chili powder, and Spanish paprika. Rub it all over the marinated chicken over a baking tray.
Cover the chicken with aluminum foil and let it bake in a preheated 375°F oven for 40 minutes. Remove the aluminum then brush chicken with drippings. Add the mushrooms to the baking tray. Cook for another 30 minutes until chicken skin turns golden brown. When done remove from the oven and serve hot.
Ingredients
Directions
Pat chicken dry. Cut the back of the chicken spatchcock style then press the center to lay it flat
In a bowl mix the calamansi juice, fish sauce, and chicken powder until well blended to make the marinade. Rub it all over the chicken. Let it marinate for at least two hours.
When ready to cook mix together in a bowl the Japanese mayonnaise, soy sauce, chili powder, and Spanish paprika. Rub it all over the marinated chicken over a baking tray.
Cover the chicken with aluminum foil and let it bake in a preheated 375°F oven for 40 minutes. Remove the aluminum then brush chicken with drippings. Add the mushrooms to the baking tray. Cook for another 30 minutes until chicken skin turns golden brown. When done remove from the oven and serve hot.
Leave a Reply