Pittman & Davis Soy Sauce & Citrus Marinated Chicken Recipe

Pittman & Davis

Pomelo packs a punch in this Soy Sauce and Citrus Marinated Chicken. But not an overpowering one – sweeter and milder than grapefruit, you’ll want to dip your fork into the tasty sauce again and again. Not just for chicken – the citrusy sauce also works well with pork!



  •  4 garlic cloves, crushed
  • 1 (2″) piece fresh ginger, crushed
  • 1 cup mixed fresh Pittman & Davis citrus juice
  • ½ cup soy sauce
  • 1/3 cup distilled white vinegar
  • ¼ cup sugar
  • 1 (3½–4 lbs.) whole chicken, halved, backbone removed
  • Kosher salt

Dipping sauce and assembly:

  • 1 lemongrass stalk, top third removed
  • 2 shallots, halved
  • 2 scallions, dark green tops removed
  • 1 red chili (such as Fresno)
  • 4 garlic cloves, unpeeled
  • 1 (1″) piece ginger, peeled, very finely chopped
  • 2 Tbsp. fish sauce
  • 2 Tbsp. fresh lime juice
  • 1 tsp. sugar
  • 1 pomelo
  • Cilantro sprigs (for serving)


To prepare the chicken:

  1. Combine garlic, ginger, citrus juice, soy sauce, vinegar and sugar in a medium bowl. Place chicken halves in a large, re-sealable plastic bag and add marinade. Seal bag, pressing out any air. Chill at least 12 hours and up to 2 days.
  2. Place rack in top third of oven; preheat to 425°F. Remove chicken from bag; discard marinade. Pat chicken dry with paper towels; season lightly with salt.
  3. Roast chicken on a foil-lined rimmed baking sheet until deep brown and cooked through, 30–40 minutes.

To prepare the dipping sauce:

  1. Bruise lemongrass stalk by lightly crushing with a rolling pin. Bring lemongrass and ½ cup water to a boil in a small saucepan. Remove from heat and let sit until very fragrant (8–10 minutes). Strain lemongrass infusion into a large measuring glass.
  2. Heat a large, cast iron skillet over medium-high. Toast shallots, scallions, chili, and garlic, tossing occasionally, until dark brown in spots (8–10 minutes). Let cool. Remove skins from garlic and coarsely chop garlic with shallots, scallions, and chili.
  3. Add garlic, shallots, scallions, chili and ginger to lemongrass infusion. Stir in fish sauce, lime juice, and sugar.
  4. Using a sharp knife, remove peel and white pith from pomelo; discard. Working over a medium bowl, cut along sides of membranes to release segments. Squeeze juice from membranes into bowl; discard. Tear segments into large pieces. Mix into dipping sauce.
  5. Transfer chicken to a platter, spoon some dipping sauce over, and top with cilantro. Serve with remaining dipping sauce alongside.

Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe