Poulet en crapaudine a lorange et au piment
4-6 Portions
15 min Prepping
45 min Cooking
Recipe Easy


1 Exceldor whole chicken, flattened
  • 1/2 cup (125 ml) barbecue sauce
  • 2 garlic cloves, crushed
  • Zest and juice of one orange
  • 1 tbsp. (15 ml) sweet paprika
  • 1 tbsp. (15 ml) ground coriander seeds
  • 1 tbsp. (15 ml) Sriracha hot sauce
  • 1 medium onion, sliced into rounds
  • 1 orange, sliced into rounds
  • Salt and pepper to taste


Click the steps to erase them.

  1. Place all ingredients and chicken in a large sealable plastic bag. Close bag and massage gently to mix ingredients and let marinade soak into chicken. Marinate in the refrigerator for 8 hours or overnight.
  2. Heat oven to 350°F (175°C).
  3. Lay chicken with breast facing up on a baking sheet lined with parchment paper. Place onion and orange slices over and around chicken.
  4. Bake for about 45 minutes or until a meat thermometer inserted in the thickest part of the chicken reads 165°F (74°C).