Thai Spatchcock Chicken with Asian Slaw

Fire up the barbecue for this bold, Thai-inspired spatchcock chicken – perfect for long summer evenings and laid-back outdoor feasts. Poached in a fragrant broth then finished on the grill, it’s smoky, spicy and brushed with rich Peanut Rayu for extra flavour. Served with a crunchy slaw and a punchy ginger-lime dressing, this is sunshine food at its best – fresh, fiery and made for sharing.

See the recipe on Instagram 👉 https://www.instagram.com/p/DLKKGKxIqGI/ 

For the Chicken:
1 Hot Chilli Spatchcock Chicken
1 tbsp red curry paste
4 tbsp coconut milk
1 tbsp miso paste
½ lemon, juiced
½ lime, juiced
1 green chilli, chopped
1-inch piece fresh ginger, sliced
Black pepper, to taste
Peanut Rayu, for brushing

For the Slaw:
1 carrot, julienned
½ cucumber, julienned
Daikon, julienned (about ½ a small daikon or to taste)
1 tbsp Peanut Rayu
1 tbsp soy sauce
1 tsp lime juice
Sesame seeds, for garnish
Fresh mint, chopped
Fresh coriander, chopped

For the Sauce:
1 tbsp fresh ginger, minced
½ green chilli, minced
½ stalk lemongrass, finely sliced
1 tbsp peanut butter
1 tbsp soy sauce
2 tbsp rice wine vinegar

Method
Start by making a fragrant poaching broth with red curry paste, coconut milk, miso paste, lemon, lime, ginger and green chilli. Bring it to a simmer, then lower in the spatchcock chicken and poach gently for 10–15 minutes.

Remove the chicken, pat it dry, season with black pepper and place on a hot grill to char and crisp the skin. Once golden and smoky, brush generously with Peanut Rayu and transfer to a 180°C oven for around 40 minutes, or until cooked through.

While the chicken roasts, prepare a fresh slaw with julienned carrot, cucumber and daikon. Dress with more Rayu, soy sauce and lime juice, then toss to combine.

For the sauce, stir together minced ginger, green chilli, finely sliced lemongrass, peanut butter, soy sauce and rice wine vinegar. Spoon it over the rested chicken along with any cooking juices, and finish with a handful of fresh coriander and a side of that bright, crunchy slaw.