Serves 8

When roasting or barbecuing chicken, the flavor is greatly enhanced by lengthy marinating. The protein fibers are loosely bound together so that after an 8- to 24-hour marinating, the flavors will have penetrated right to the bone. On the other hand, fish is even more absorbent and rarely benefits from more than one hour of marinating. As for pork, beef, and lamb, the tight structure of the proteins means that even with lengthy marinating, very little of the marinade penetrates deeply into the meat.

  • 2 to 3 organic frying chickens cut into thighs, drumsticks, and breasts
  • 1/4 cup Chinese rice wine or dry sherry
  • 1/4 cup hoisin sauce
  • 1/4 cup oyster sauce
  • 1/4 cup honey
  • 2 tablespoons Chinese chili sauce
  • skin from 1 lime, grated with a micro-plane
  • 1/4 cup lime juice, freshly squeezed
  • 8 cloves minced garlic
  • 1/4 cup chopped cilantro
  • 1/2 cup minced green onion

In a large bowl, combine all ingredients except chicken. Stir well. Add chicken. Can be done up to 24 hours before cooking, with all the food refrigerated.

Cooking: Preheat the oven to 425 degrees. Line a shallow baking pan with foil. Place a wire rack on top. Drain the chicken and place skin side up on the wire rack. Transfer the chicken to the oven. Roast until the breasts reach 155 degrees and the thighs 165 degrees on a meat thermometer, about 30 minutes cooking. Twice during roasting, brush any extra marinade across the chicken. Transfer to a heated platter for family style, or onto dinner plates. Serve.

Menu ideas: Appetizers: Bloody Mary Shrimp Cocktail; thick wedges of bleu cheese and Brie with crackers. With the entrée serve Oven Roasted Mashed Potatoes (made a day in advance); Salad course: Waldorf Salad. Dessert: A premium ice cream with Caramel Chocolate Sauce.