Roasted Hainan Style Chicken

This is my adaptation of a recipe found in my Food and Wine magazine. Mine is much more user friendly, I think.

1 whole chicken, pierced all over
hot cooked white rice

Chile Marinade/Sauce
1 fresh hot chile, (I used a cayenne), coarsely chopped
1 T finely grated fresh ginger
1 T chicken broth
1 garlic clove, smashed
2 t sugar
1 t salt
1 fresh lime juice
1 t Sriracha chile sauce

In a small bowl, mix together marinade ingredients. Taste and adjust as desired. http://media-files.gather.com/images/d516/d885/d745/d224/d96/f3/full.jpg
Remove about 2 T to rub over chicken. Marinate chicken overnight. Cover remaining sauce tightly and refrigerate overnight.http://media-files.gather.com/images/d517/d885/d745/d224/d96/f3/full.jpg
Preheat oven to 350°.

Remove chicken from fridge and roast 1 1/2 hours, or til cooked through. Let rest at least 10 minutes before carving. Slice chicken into thin strips.http://media-files.gather.com/images/d519/d885/d745/d224/d96/f3/full.jpg
I served the chicken and sauce over white rice.http://media-files.gather.com/images/d515/d885/d745/d224/d96/f3/full.jpg

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