You will need a microwave chicken baker to make this dish and I have to say it is one of the most useful pieces of microwave bakeware that I own – only trouble is I have had mine since microwaves were invented and checking online I did manage to find one on Etsy, but it was unavailable, so good luck with that! Cooking chicken this way in the microwave is very healthy because all the fat drains into the bottom of the chicken baker and adhere to the cooking time and you will have perfectly cooked, juicy chicken every time.
I used a 1.5 kg chicken so microwaved it on high power for 30 minutes (10 minutes per 500 grams)
This is the most simple recipe I have posted to date – just two ingredients – the chicken and shawarma paste. The recipe for the shawarma paste can be found on my Shawarma Style Chicken >> (This recipe is actually identical to that except that it uses a whole chicken and is microwaved rather than fried). I always make extra of the shawarma paste, so it was easy to just use that as I had it on hand, but you can use any marinade or rub you like when microwaving chicken in this way, but just remember that the chicken doesn’t brown in the microwave so better to use one that is going to give the chicken some colour as well as flavour.
Microwaved Whole Chicken
Serving depends on the size of the chicken
1 whole fresh or thawed chicken (remove anything that is in the cavity)
2 tablespoons shawarma paste
Spread shawarma paste evenly over the chicken using your hands. Stand the chicken on the microwave chicken baker.
Using kitchen string, tie wings into the body of the chicken, cover with a piece of baking paper and microwave on high power for 10 minutes per 500 grams.
Let the chicken stand for 10 minutes before serving.
Serve with your choice of sides.