Green Curry–Cilantro Spatchcock Chicken


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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.

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Yields:
4 – 6 serving(s)

Total Time:
1 hr 35 mins

Cal/Serv:
713

  • 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

Directions

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!

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 



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