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Thai Spatchcock Chicken

Thai Spatchcock Chicken cooked in a Smithey cast iron skillet. Perfectly marinated, juicy chicken bursting with flavor and vibrant roasted vegetables.
Prep Time30 minutes
Cook Time1 hour
Marinate1 day
Total Time1 day 1 hour 30 minutes
Course: Dinner, Main Course

Equipment

  • Large Cutting Board
  • Sharp Chef’s Knife
  • Kitchen Shears
  • Large Resealable Plastic Bag or Shallow Dish
  • Mixing Bowls
  • Whisk
  • Smithey Ironware No. 14 Skillet
  • Tongs
  • Meat Thermometer
  • Carving Knife
  • Serving Platter
  • Serving Tongs or Forks
  • Small bowls
  • Measuring Spoons
  • Measuring Cups
  • Paper Towels
  • Oven Mitts
  • Aluminum Foil or Lid (optional)

Ingredients

For the Chicken:

  • 1 whole chicken 3-4 pounds, backbone removed and butterflied (spatchcocked)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika

For the Marinade:

  • 1/2 cup coconut milk
  • 1/4 cup fish sauce
  • 1/4 cup soy sauce
  • 1/4 cup fresh lime juice
  • 1/4 cup brown sugar
  • 6 cloves garlic minced
  • 2 tablespoon fresh ginger grated
  • 2 tablespoon lemongrass finely chopped
  • 2 teaspoon red curry paste
  • 2 teaspoon turmeric powder

For the Vegetables:

  • 2 tablespoons olive oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 zucchini sliced into rounds
  • 1 medium sweet potato peeled and cut into 1-inch pieces
  • 1 cup snap peas
  • 1 red onion sliced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Fresh cilantro chopped (for garnish)
  • Fresh lime wedges for serving

Instructions

Prepare the Marinade:

  • In a bowl, whisk together coconut milk, fish sauce, soy sauce, lime juice, brown sugar, garlic, ginger, lemongrass, red curry paste, and turmeric powder until well combined.

Marinate the Chicken:

  • Place the spatchcocked chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.

Cook the Chicken:

  • Preheat the oven to 425°F (220°C).
  • Remove the chicken from the marinade and pat it dry with paper towels. Reserve 1 cup of the marinade.
  • In a small bowl, mix together the olive oil, kosher salt, black pepper, coriander, cumin, and paprika. Rub this mixture all over the chicken.
  • Heat a large cast iron skillet over medium-high heat until hot. Add the chicken, skin side down, and cook until the skin is crispy and golden brown, about 5-7 minutes. Flip the chicken so it is skin side up.

Roast the Chicken and Vegetables:

  • Arrange the sliced bell peppers, zucchini, sweet potato, snap peas, and red onion around the chicken in the skillet. Drizzle the vegetables with olive oil and season with kosher salt and black pepper. Pour the reserved cup of marinade over the vegetables.
  • Transfer the skillet to the preheated oven and roast until the chicken reaches an internal temperature of 165°F (75°C) in the thickest part of the thigh, and the vegetables are tender, about 60 minutes. The internal temperature of the chicken should be at 165 degrees.

Serve:

  • Remove the skillet from the oven and let the chicken rest for 10 minutes before carving.
  • Garnish the chicken and vegetables with fresh cilantro and serve with lime wedges on the side.

Notes

This recipe can also be made in a 9x13 baking dish—simply sear the chicken in a large pan, transfer it to the baking dish, and continue with the recipe as written!