1 whole chicken, spatchcocked
1 lime, cut in half, to serve
150g ginger, minced
1 bulb garlic, minced
125g sugar
250ml water
125ml soy sauce
1 onion, finely diced
65ml rice wine vinegar

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2.Combine all the ingredients.
3.Set aside 150ml for basting and use the rest as a marinade for the chicken.
4.Marinate the chicken, skin-side down for 6 hours.
5.Heat the oven to 180°C.
6.Put the chicken on an oven tray lined with baking paper or drizzled with canola oil to prevent it sticking.
7.Bake for 45 minutes or until the breast meat reaches 75°C, basting with the reserved marinade every 15 minutes.
8.Serve with lime halves.

Recipes & food styling Henry Onesemo / Photography Manja Wachsmuth