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Prep time
2 hours 15 minutes
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Cook time
1 hour 10 minutes
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Serves
4 to 6
Author Notes
The flavors of this dish are heavily influenced by the flavors of Southeast Asia, specifically Thailand. On my first trip there last fall, I came across many stalls in Krabi serving grilled chicken thighs and drumsticks on skewers, bone and all. These were generously seasoned and surprisingly not spicy. A side of perfumy, coconut rice was my go-to at all times. This spatchcocked chicken cooked in the oven with high heat captures some of those grilled flavor notes as the skin begins to char and blister. The cardamom-coconut jasmine rice pairs beautifully, lending a subtle sweetness to balance the chicken’s deep savoriness.
—César Pérez
Ingredients
- For the turmeric roast chicken:
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Kosher salt, for brining and seasoning
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4 to 5 pounds
chicken, spatchcocked
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1
nub fresh turmeric, grated (or 2 teaspoons ground turmeric)
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5
cloves garlic, grated
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1 tablespoon
fish sauce
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1/2 teaspoon
ground white pepper
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2 teaspoons
chicken powder or bouillon
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1 tablespoon
fresh lime juice
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1 tablespoon
granulated sugar
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1
stick (4 ounces) cold, salted butter, halved, then cut in half vertically into four planks
- For the coconut rice:
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2 teaspoons
extra-virgin coconut oil
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1/2 teaspoon
ground cardamom
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1
bay leaf
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2 cups
jasmine rice
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2 teaspoons
Diamond Crystal kosher salt
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2 tablespoons
granulated sugar
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2 cups
coconut water
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2 cups
full-fat coconut milk
Directions
- For the turmeric roast chicken:
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Season the spatchcocked chicken liberally with salt and leave uncovered in the refrigerator for an hour or up to overnight to dry brine. When ready to use, remove from the refrigerator and let rest for an hour. While the chicken is resting, pre-heat the oven to 425°F/218°C.
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In a mortar and pestle or food processor, grind turmeric and garlic along with a pinch of salt into a paste. Stir in fish sauce, white pepper, chicken powder, lime juice, and sugar.
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Rub the loose spice paste all over the chicken and under the skin of the breasts and thighs. Place a plank of butter under the skin of each breast and thigh. Set the chicken on a sheet pan or in an oven-safe skillet and place in oven.
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After 30 minutes, check the chicken to ensure that it isn’t browning too quickly. If the breasts are browning quicker than the rest of the bird, tent the breasts with aluminum foil and continue to cook for another 30 minutes, about an hour total, or until an instant read thermometer stuck in the thickest part of the thigh registers 165°F/74°C. Once the chicken is cooked, remove from the oven and tent with a piece of aluminum foil and allow to rest for at least 10 minutes before cutting into it.
- For the coconut rice:
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In a medium saucepan over medium-high heat, heat 2 tablespoons of extra virgin coconut oil until it begins to shimmer. Add the ground cardamom and bay leaf and allow to bloom for 30 seconds.
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Add in rice and turn to coat completely in the oil. Toast until fragrant and grains begin to look slightly chalky, about 3 minutes.
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Add in salt, sugar, coconut water, and coconut milk. Stir well once and leave undisturbed until the surface of the rice begins to peer through the liquid. Give it one more thorough stir, cover, and reduce heat to low. Leave undisturbed for 20 minutes (no peeking!).
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After 20 minutes, remove from heat and allow to rest for an additional 5 to 10 minutes before uncovering and fluffing with a fork. Serve a portion of the chicken with a spoonful of the drippings over the rice.
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