Quick-roasted butterflied coconut chicken
I love roast chicken, it’s a perfect meal for any occasion. However despite this love affair that many of us share I’m always looking to improve on perfection. Sweet, salty, sour, spicy and fragrant this bird ticks all the boxes and because it is butterflied it’s quicker to cook than your usual roast chook, so you can prepare it the night before and fire it up for a fuss free mid week feast.
- 2 Size 16 free-range chickens
- 2 limes or 1 lemon, zested and juiced
- Salt and pepper
- 2 tbsp oil
- 2 shallots, finely chopped
- 2 thumbs of fresh ginger, finely chopped
- 1 red chilli, deseeded and finely sliced
- 2 cloves of garlic, crushed
- 1 tbsp sugar
- 1 ¾ cups unsweetened coconut milk
- Chopped fresh coriander, sliced chilli and lime wedges to serve
- 1. Rinse and dry the chickens.
- 2. Using kitchen scissors cut down either side of the backbones and remove them.
- 3. Turn the chicken legs out and place both chickens in the roasting dish, breast side up.
- 4. Rub zest and juice over chickens and season with salt and pepper.
- 5. Heat oil in a pan and gently sauté the shallots, ginger, chilli and garlic.
- 6. Add remaining ingredients (except those to garnish), stir and pour mixture over chicken.
- 7. Cover and chill for 3–24 hours.
- 8. Place Roasting dish in the lower third of your oven and turn on the Grill function to 190°C. (Or straight onto the Roast function for the entire cooking period if you have it.)
- 9. Grill for 15-20min till golden and then switch the function to Bake for a further 30 minutes or so (or until chicken is cooked and the juices run clear).
- 10. Garnish with chopped coriander, chilli and lime wedges.