![Soy Glazed Spatchcock Chicken with Coconut Rice](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F304x304%2Frecipes%2FHnKhRWTsFtfM0A.png&w=2560&q=75)
Easy
![Hannah Hannah](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F72x72%2Fauthors%2F2FqUStIw4GftWg.jpg.webp&w=2560&q=75)
Soy Glazed Spatchcock Chicken with Coconut Rice
6 minutesPrep time
45 minutesCook time
869 cal.Per serving
Ingredients for 1
![Chicken (whole)](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F160x160%2Fingredients%2Flnc28T3dsuTvrQ.png.webp&w=2560&q=75)
1/4
Chicken (whole)
![Soy sauce](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F160x160%2Fingredients%2FGk5u2hmZ3zfNtQ.jpg.webp&w=2560&q=75)
3/50 cup
Soy sauce
![Lime](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F160x160%2Fingredients%2F6F01CstT9q0hWg.jpg.webp&w=2560&q=75)
1/4
Lime
![Honey](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F160x160%2Fingredients%2FJIgX01M0Az829A.jpg.webp&w=2560&q=75)
1/2 tbsp
Honey
![Garlic](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F160x160%2Fingredients%2Fb3FOqn5Ql1fjOQ.png.webp&w=2560&q=75)
1/2 clove
Garlic
![Basmati rice](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F160x160%2Fingredients%2F0wDj0ZL4dKAE3Q.jpg.webp&w=2560&q=75)
1/4 cup
Basmati rice
![Snow peas (fresh)](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F160x160%2Fingredients%2FopunYj6485i6tw.jpg&w=2560&q=75)
1/2 cup
Snow peas (fresh)
![Cilantro (fresh)](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F160x160%2Fingredients%2FVBbhNvRG2jzTuQ.jpg.webp&w=2560&q=75)
1/8 bunch
Cilantro (fresh)
![Coconut milk](/_next/image?url=https%3A%2F%2Fstatic.jow.fr%2F160x160%2Fingredients%2FPogHBKQ680jjtg.png.webp&w=2560&q=75)
1/2 cup
Coconut milk
Utensils
Oven, Stovetop, Knife
recipe
- 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!