Soy Glazed Spatchcock Chicken with Coconut Rice

Step 1

In a mixing bowl, add soy sauce & honey. Grate in the garlic & mix everything together.

Step 2

Pat the chicken dry. Flip it so the backbone is facing up. Using sharp kitchen scissors or a knife, carefully cut along both sides of the backbone to remove it from the chicken. Flip the chicken breast-side up. Push down on the breast bone so the chicken lays flat.

Step 3

Transfer the chicken to a large bowl (or zip top bag). Pour the honey soy marinade onto the chicken. Toss the chicken so the marinate coats the skin evenly. Cover the bowl & place it in the refrigerator for 2-6 hrs. The longer the chicken marinates, the more flavor!

Step 4

5-10 min before you're ready to cook, remove the chicken from the fridge. Preheat the oven to 425ºF. Line a sheet tray with foil or parchment paper. Place the chicken onto the tray. Tuck the wings behind the breasts. Drizzle olive oil over the chicken & place it in the oven. Roast for 40-45 min or until the chicken is fully cooked.

Step 5

While the chicken cooks, add the rinsed basmati rice to a pot. Add the coconut milk & 1 cup of water per serving. Season with salt & stir. Bring the liquid to a boil. Reduce to a simmer, cover & cook for 25-30 min.

Step 6

As the rice cooks, boil another pot of water. Wash & chop the cilantro.

Step 7

Cook the snow peas in the boiling water for 3-4 min. Drain & set aside.

Step 8

Once the rice is fully cooked, remove from the heat. Fluff with a fork & squeeze in the lime juice. Add in the chopped cilantro & mix it all together. Season to taste.

Step 9

Remove the chicken from the oven. Carve the chicken & serve alongside the rice & snow peas. Enjoy!