funky kumquat chicken

Funky Kumquat Chicken


  • 4 cloves garlic, minced
  • 6 kumquats, sliced with pits removed
  • 2 Tbs citrus juice: Kumquat, meyer lemon, lime, sour orange--feel yourself here
  • ⅓ cup Bobbie's Boat Sauce, Classic or Hot
  • ¼ cup extra virgin olive oil 
  • Sea salt or kosher salt and pepper
  • 1 whole chicken, backbone removed and "spatchcocked", or 3 ½ -4lb bone in chicken, butchered.  


  1. Prep chicken : pat as dry as possible  with paper towels, and season liberally with pepper.  
  2.  Combine the rest of the ingredients in a large bowl and whisk to combine. 
  3. Add chicken, tossing to coat, and marinate 6 hours or overnight. 
  4. Preheat oven to 400.  Place chicken on a lined sheetpan, pour marinate over, and cook in the center rack for about 45-60 minutes, basting after the first 30.  Chicken is cooked when the thickest part of the breast temps at 165.  
  5. Let bird rest for 10 minutes after roasting before slicing, to retain juices.  Slice and serve with pan juices drizzled over.