• Place the chicken rolls on a baking sheet lined with foil or in a roasting pan.
• Brush some extra marinade on top, and bake for 25-30 minutes, basting with the marinade halfway through. For extra caramelization, turn on the broiler for the last 2-3 minutes until the chicken is golden brown and slightly charred.
5. Rest and Slice:
• Remove the chicken from the oven and let it rest for a few minutes. Remove the twine (if used), then slice into rounds.
6. Serve:
• Arrange the chicken slices on a serving dish and drizzle any remaining glaze from the pan over the top.
