Roasted Turbo Chicken

Turbo chicken is made by roasting chicken in a turbo broiler after stuffing it with pepper, onion, garlic and lemongrass and marinating it with a marinade made with soy sauce, oyster sauce, calamansi juice, pepper, sprite, garlic, chili powder, lequid seasoning.. This video recipe will guide you to make this roasted chicken in your home
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Written recipe at https://yummykitchentv.com/turbo-chic...

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ROASTED CHICKEN in TURBO BROILER
✔️1 WHOLE CHICKEN (I used 1.5KG)

FOR MARINADE
✔️1/2 cup soy sauce
✔️2 tablespoon oyster sauce
✔️1/3 cup calamansi juice
✔️1 teaspoon black pepper
✔️3/4 cup lemon soda (7up)
✔️2 tablespoon lemongrass (minced)
✔️5 cloves garlic (minced)
✔️1 medium onion (minced)
✔️chilli (chopped) or chili powder
✔️1 tablespoon liquid seasoning (optional)
✔️1 tablespoon oil for basting

FOR STUFFING
✔️1/2 teaspoon black pepper
✔️1 bulb onion
✔️half bulb garlic
✔️2-3 stalks lemongrass

DIRECTIONS
Prepare the marinade: combine all the ingredients in a large bowl. Reserve some for basting and set aside. Rub some salt and pepper inside and outside of the chicken. Stuff in onion, garlic and lemongrass. Seal the chicken using a toothpick.
Grab a small piece of tin foil and fold to form a long strip. Use the foil strip to tie the chicken legs. Grab a large ziplock bag, place the chicken and pour the marinade. Marinate for at least 4 hours, or better overnight.
Optional : You can use a deep bowl instead of the ziplock bag. Make sure to pour some of the marinade inside the chicken.
Pre-heat the turbo broiler to 175C for 10 minutes. Separate the chicken from the marinade and place the chicken inside the turbo broiler. Add some oil in the reserved marinade. We will use this as the basting sauce.
Baste some of the sauce in the chicken and turbo broil at 175C for 30 minutes. Brush the chicken with some marinade and then flip it carefully to reveal the other side. Broil for another 30 minutes.
You can also add some vegetables if you want. Season the vegetables with the marinade and add more black pepper. Roast the vegetables with the chicken. Use the chicken drippings to baste the chicken and the veggies.
Lower the heat to 150C and cook for another 30 minutes. Check the temperature of the chicken using a kitchen thermometer to ensure that it is cooked thoroughly. Let the chicken rest for 10 minutes before slicing.
Transfer in a serving dish and serve with a hot bowl of rice. Enjoy!

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