Spicy Coconut Spatchcock Chicken

Servings: 4

Total time: 55 Minutes

INGREDIENTS

1 (5 to 6 pound) whole chicken

1 cup unsweetened coconut milk

¼ cup Sambal Oelek red chili paste

1 (3 inch) knob ginger (sliced)

5 cloves garlic (smashed)

2 limes (juiced)

2 tablespoons brown sugar

2 teaspoons Diamond Crystal Salt Co.^™ Kosher Salt

Chopped fresh cilantro (for garnish)

DIRECTIONS

On a cutting board, pat chicken dry with paper towels. Using a sharp knife or kitchen shears, cut down both sides of the backbone to remove. Place chicken breast-side-up on cutting board.

Firmly press on chicken breast to crack the breastbone and flatten the rib cage.

Place chicken in large baking dish. Add coconut milk, red chili paste, ginger, garlic, lime juice and brown sugar. Massage the mixture into chicken to cover completely. Marinate at room temperature for at least 30 minutes, or refrigerate, covered with plastic wrap for several hours or overnight.

Preheat grill to medium-high heat and brush grates with oil. Brush excess marinade off chicken, reserving marinade.

Grill chicken, skin-side-down, for 5 minutes until lightly charred. Flip chicken over, brush and reduce heat to low. Continue to grill for 30-40 minutes, brushing with marinade occasionally until cooked through and internal temperature reaches 165°.

Rest for 10 minutes before carving. Garnish with cilantro and serve.