Recipe details

Denise says:

If you are looking for a new way to roasting a chicken, then read on! The coffee and soya sauce glaze produces a delicious mahogany coloured chicken that can be served hot or cold. When it is hot I like to accompany it with either Chinese noodles, or rice. If served cold ~ add oriental salad ingredients for example bean sprouts, mange tout and Chinese lettuce.
To test if your chicken is cooked, insert a skewer into one of the thickest pieces and if the juices run clear then the meat is done.
NB: When you cut up the chicken into pieces it cooks quicker. For perfect succulent pieces of meat, always let the chicken rest for 10 minutes. The best way to do this is to remove it from the oven, cover it and replace on a hot plate.

Preparation Time: 10 minutes
Cooking Times: 1 hour 35 minutes
Serves: 6 people


2.3 kg / 5 lb roasting chicken, cut up in to 6
200ml coffee (2 tablespoons instant coffee added to 200ml boiling water)
4 tablespoons ketchup
4 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 tablespoon olive oil
3 tablespoons brown sugar
200g Chinese noodles

Garnish: 3 spring onions – trimmed and chopped diagonally


1) Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
2) Mix the coffee, ketchup, soy sauce, lemon juice and vinegar together.
3) Add the olive oil and brown sugar. Pour this mixture into a saucepan.
4) Bring to the boil and simmer for 5 minutes to reduce.
5) Place the chicken in a large baking shallow dish.
6) Pour over the reduced coffee liquid over the chicken.
7) Cover and bake for 1 hour. Remove the cover from the chicken, baste the chicken pieces and return to the oven for a final 30 minutes.
8) Cook the Chinese noodles according to the packet instructions.

To serve the stylish way: Garnish with chopped spring onions