GINGER COCONUT ROAST CHICKEN
For years I’ve felt bamboozled by the “a roast chicken is an easy weeknight meal” rhetoric. Traditional roast chicken recipes always have me hovering by the oven unsure if it’s raw, undercooked, overcooked. BUT the spatchcocked chicken - that’s actually easy. Put it in the oven skin side up for 35-45 minutes, and you have a delicious dinner with very little effort. This aromatic, vinegary marinade makes for a flavorful, succulent weeknight star.
Total Time: 30 min (Active) 1 hr-24 hrs (Inactive)
RECIPE
Add everything except 1/2 tsp salt, 1 tsp black pepper, and the chicken (…) to a blender. Blend till smooth and reserve 1 cup of the marinade. Add the rest to a bowl or plastic bag along with the chicken. Massage the marinade into the chicken and marinate in the fridge for at least 6 hours, or ideally overnight.
When ready to cook, wipe the marinade off the skin and pat dry (The drier the skin, the crispier the skin). Let it sit out for 30 minutes to an hour, skin side up.
Preheat the oven to 450 degrees F. Sprinkle the pepper and remaining 1/4 tsp salt onto the chicken. Roast on the middle rack for 35-45 minutes until cooked through (insert a thermometer into the thigh, avoiding any bone - it should read 165 degrees F).
Allow it to rest for 15 minutes before carving. Serve with the reserved sauce.
Notes:
Take the reserved sauce out of the fridge along with the chicken when you’re ready to cook. Shake or stir well before serving if it’s separated.
Ginger Coconut Roast Chicken
Ingredients
- 1 whole chicken, spatchcocked
- 1 cup yogurt
- 1 cup full fat coconut milk
- 1 bunch cilantro
- 5 garlic cloves, peeled
- 1 inch ginger, peeled
- 2 -3 thai chillies
- 1 tsp white vinegar
- 1 tablespoon garam masala
- 1 tsp freshly cracked black pepper
- 1 1/4 tsp salt
Instructions
- Add everything except 1/2 tsp salt, black pepper, and the chicken (obviously) to a blender. Reserve 1 cup of the marinade and add the rest to a bowl or plastic bag along with the chicken. Massage the marinade into chicken. Marinate in the fridge for at-least 6 hours, but ideally overnight.
- When ready to cook, wipe the marinade off the skin and pat dry (The drier the skin, the crispier the skin). Let it sit out for 30 minutes to an hour, skin side up.
- Pre-heat the oven to 450 degrees F. Sprinkle the pepper and remaining 1/4 tsp salt onto the chicken. Roast on the middle rack for 35-45 minutes until cooked through (insert a thermometer into the thigh, avoiding any bone - it should read 165 degrees F).
- Allow it to rest for 15 minutes before serving.