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This recipe from a Malaysisan site uses orange zest and fish sauce for the glaze. Looks great and I will probably love it

Also hilariously they have a note 'If you are making this in Europe or North America, where whole chickens are decidedly bigger, scale up the amounts for the brine and the glaze accordingly.'

(This is correct)

https://periuk.my/recipes/roast-chicken-with-orange-tamarind-cumin/