Green Curry–Cilantro Spatchcock Chicken

Name: Green Curry–Cilantro Spatchcock Chicken
Total time: 1 h 35 min
Yield: 4 - 6 serving(s)
Ingredients: 1 bunch cilantro, leaves and stems, divided; 1 tbsp. green curry paste; 1 c. coconut milk; 1 tbsp. lime zest plus 2 tablespoons lime juice, plus 2 limes cut into wedges; 1 tbsp. reduced-sodium soy sauce; 1 tbsp. honey, divided; 2 tbsp. olive oil, plus more for grilling; 1 31/2- to 41/2-pound whole chicken, spatchcocked; Kosher salt; 1 c. basmati rice; 1 1-inch piece ginger, halved lengthwise; 2 cloves garlic, smashed

Step up your grilled-chicken game.

By Tina MartinezPublished: May 15, 2023

Be the first to review!

Mike Garten

Yields:

4 - 6 serving(s)

Total Time:

1 hr 35 mins

Cal/Serv:

713

Jump to recipe

The zesty, herby curry-coconut sauce in this summery recipe does double duty as both the marinade for the spatchcocked chicken and a can’t-stop-eating condiment to spoon on top of the finished dish.

Advertisement - Continue Reading Below

Ingredients

1
bunch cilantro, leaves and stems, divided
1 Tbsp.
green curry paste
1 cup
coconut milk
1 Tbsp.
lime zest plus 2 tablespoons lime juice, plus 2 limes cut into wedges
1 Tbsp.
reduced-sodium soy sauce
1 Tbsp.
honey, divided
2 Tbsp.
olive oil, plus more for grilling
1
31/2- to 41/2-pound whole chicken, spatchcocked
Kosher salt
1 cup
basmati rice
1
1-inch piece ginger, halved lengthwise
2
cloves garlic, smashed

Directions

1. Step 1Chop cilantro stems and add to mini food processor along with 1 cup cilantro leaves, green curry paste, coconut milk, lime zest, soy sauce and 1/2 tablespoon honey; puree until smooth. Remove 1/2 cup and add to small bowl; whisk in oil, lime juice, and remaining 1/2 tablespoons honey, then set aside for serving.
2. Step 2Place chicken on rimmed baking sheet and drizzle with remaining marinade, using hands to rub all over chicken. Season chicken with 1/2 teaspoon salt. Let sit at room temp 1 hour.
3. Step 3Meanwhile, rinse rice and soak 20 minutes. Drain and cook per package directions, adding ginger, garlic, and 1/4 teaspoon salt. Remove ginger and garlic and spread cooked rice on second rimmed baking sheet lined with parchment. Stir in remaining cilantro leaves.
4. Step 4Meanwhile, heat grill to medium. Liberally oil grill grates. Grill chicken breast side down until beginning to char, 6 to 8 minutes, then flip, cover and grill until internal temp of thigh reaches 165°F, 38 to 45 minutes more. Transfer to cutting board; let rest 10 minutes before carving into pieces.
5. Step 5Meanwhile, grill lime wedges until charred, 1 to 2 minutes per side. Serve chicken over rice with reserved sauce and grilled lime wedges.

NUTRITIONAL INFORMATION (per serving): About 713 calories, 40.5 g fat (16 g saturated), 152 mg cholesterol, 629 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g sugar (3.5 g added sugar), 51 g protein

Did you make this recipe? Comment below!

Advertisement - Continue Reading Below