Thai Spatchcock Chicken with Fragrant Rice
Butterflied chicken seasoned with Thai spices and coconut oil, then oven roasted till golden brown and succulent. Served with fragrant coconut rice spiced with aromatic lemongrass and turmeric. This meal won the hearts of everyone at home!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.6 kg whole chicken (cleaned)
- 1 heaping tbsp of Mekhala's Thai Seasoning (or you can use cajun/italian/curry etc)
- 1-2 tsp sea salt (or to taste)
- 1/2 tsp black pepper
- 1 1/2 tbsp coconut oil (or olive oil)
- 2 tbsp of Mekhala's Turmeric Ginger paste
- 2 cups of rice (rinsed)
- 200 ml coconut milk
- 2-3 tsp grated ginger
- 1 knotted pandan leaf
- water to fill up to your rice cooker mark for 2 cups rice
- Lime wedges
- Chopped cilantro
Instructions
- 1
Thai Spatchcock Chicken
- 2
To spatchcock a chicken, lay it on a cutting board with breast down.
- 3
Use a kitchen spears to cut and remove the back bone.
- 4
Flip chicken over, open and lay it as flat as possible on the cutting board.
- 5
Press firmly on breastbone to flatten.
- 6
Transfer to lightly greased baking tray.
- 7
Make a paste by mixing coconut oil, salt, pepper, and thai seasoning.
- 8
Massage the paste all over the top and inside part of the chicken.
- 9
Cling wrap it, and allow to marinate for an hour to 24 hours.
- 10
When ready, bake in middle rack of preheated oven of 200C for 50 minutes or until cooked.
- 11
Check by piercing leg, the juices should run clear.
- 12
Turmeric Ginger Coconut Rice
- 13
In your rice cooker, add rice, ginger, and coconut milk.
- 14
Top up enough water till your rice cooker marked 2 cups.
- 15
Stir in turmeric ginger paste.
- 16
Add pandan leaf.
- 17
Press cook.
- 18
Remove pandan leaf and fluff rice before serving.
- 19
To Serve
- 20
Squeeze some juice over chicken and garnish with chopped cilantro before serving.