Source: Ping Coombes
Spatchcock Satay Chicken
Servings 4 people
Ingredients
- 1.5 kg chicken
- 400 g coconut milk
- 150 ml water
Marinade
- 1 tbsp ground tumeric
- 1 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tbs caster sugar
- 1.5 tsp salt
- 50 g coconut milk
Sate Sauce
- 350 g coconut milk
- 4 tbsp Jimmy's Sate sauce
- 0.5 tsp garlic powder
- 1 tbsp soy sauce light
- 0.5 tsp caster sugar
- 2 tbsp crunchy peanut butter
Instructions
- First spatchcock the chicken by placing it breast down on a cutting board and removing the spine using either a sharp knife or a pair of kitchen shears.
- Mix the ingredients for the marinade and pour over the chicken. Rub evenly on all sides. For best results, marinate overnight in the fridge, or for at least 30 mins at room temperature. Mix all the ingredients for the sauce and set aside.
- Preheat the oven to 200°C, take the chicken out of the fridge and let it come to room temperature (about 40mins to an hour before).
- Place the chicken skin side up on a roasting tray and roast for 30mins. Take the chicken out of the oven, give the sauce a stir, and pour it all over the chicken.
- Return the chicken to the oven for 20mins. After 10mins, take the chicken out and baste with the sauce in the roasting pan, then return to the oven for the last 10mins.
- Lift the chicken onto a chopping board and cover with foil, rest for 15 – 30 mins.
- While you wait for the chicken to rest, add 150ml water to the roasting pan and heat on a medium heat. Make sure to scrape the sides. This will be your gravy.
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