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Asian Spice Brined Roast Chicken close up photo of juicy chicken breast being carved

Asian Spice Brined Roast Chicken

This perfectly roasted, succulent chicken uses a 24 hour brining method to infuse flavor and moisture into the juicy meat. This one you will be proud to bring to the table.
Course Dinner
Cuisine Asian Inspired, North American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6 to 8 servings
Calories 518.67 kcal
Author Barry C. Parsons

Ingredients

  • One 4-5 pound roasting chicken
  • about 8 cups cold water only enough to cover the chicken
  • 1/3 cup kosher salt
  • 1/3 cup brown sugar
  • 4 cloves minced garlic
  • 1 small red onion or a large shallot sliced thinly
  • 1/4 cup soy sauce
  • 1 tbsp black peppercorns
  • 2 tbsp Szechuan peppers or 2 dried red chilies
  • 2 tbsp fennel seeds
  • 4 star anise
  • 2 tbsp cardamom pods

Instructions

  1. Add the onion, garlic, and all of the spices to a small pot of boiling water (1-2 cups) and remove from the heat. Allow to sit, off the heat, for 5-10 minutes to steep.
  2. Add the brown sugar, salt and soy sauce to 6 cups cold water and stir until the salt and sugar are completely dissolved.
  3. Add the steeped spice mixture to the cold water and stir.
  4. Submerge the chicken in the brining liquid, cover and place in the fridge for 8-24 hours.
  5. Remove from the brine and discard the liquid.
  6. Pat the chicken dry with paper towels and if time allows allow it to sit in the fridge uncovered for a couple of hours.
  7. Truss the chicken as you wish or just fold the wing tips underneath and tie the legs together with some butcher string.
  8. Place on a roasting rack and roast UNCOVERED at 350 degrees F for about 20 minutes per pound. I always use a meat thermometer to ensure at least 185-190 degrees F.
  9. It is very important to let the chicken rest when it comes out of the oven for at least 10-15 minutes. This allows the juices to settle back into the meat and it will be moister when carved.

Recipe Notes

Cooking time is approximate. Use a meat thermometer to ensure the internal temperature at the thickest parts of the breast and thigh are at least 185 degrees F.