While I've heard of this chicken dish, I've never tried making a version nor have I looked into various recipes and techniques to make it. Yesterday, a friend asked if I could make it for her and I poked around for ideas. I couldn't find much - only a couple-three recipes that looked like the direction I wanted to explore. Most offered just putting a sauce (often bottled) on already roasted chicken. Some offered a recipe to make a sauce, also to put on already roasted chicken.
Two or three allowed for making a marinade for the chicken, and then roasting the bird after marinating. This is the direction I'd like to take.
These are the two recipes that interest me the most:
https://www.youtube.com/watch?v=nNw1rkjuwwk&pp=0gcJCY0JAYcqIYzv
https://www.youtube.com/watch?v=38AMhDfhuYY
Of the two, were I to follow the recipes as made, I'm inclined to follow the first recipe in part because of the early brining of the bird and because the timing of the cooking and the technique used seems to offer a more succulent result and eliminates the heavy charing on the chicken.
For those who've made the dish (not just poured sauce over a roasted bird), perhaps you can comment on these recipes and offer some suggestions based on your experience. This is a dish I'd like to experiment with and learn to make well.
