Best Green Curry-Cilantro Spatchcock Chicken Recipe – How To Make Green Curry-Cilantro Spatchcock Chicken

Why This Green Curry-Cilantro Spatchcock Chicken Works

• Faster, more even cooking: A spatchcocked chicken lies flat, so the breast and thighs finish closer together instead of playing “who’s dry?”
• Crispier skin: More skin faces the heat, and we keep the sauce off until the end (no soggy raincoats allowed).
• Flavor that gets into the right places: We rub the green curry-cilantro mixture under the skin where it matters.
• Customizable heat: Green curry paste ranges from “gentle breeze” to “why is my forehead sweating?”you control the intensity.

Recipe at a Glance

Serves: 4–6

Time: 20 minutes active + 40–55 minutes roasting (plus optional dry-brine time)

Skill level: Medium (mostly because chickens have bones and bones are confident)

Food safety note: Chicken must reach a safe internal temperature. Use a thermometer and measure at the thickest part of the breast and thigh
(avoiding bone).

Ingredients

For the Chicken

• 1 whole chicken (3 1/2 to 4 1/2 pounds), giblets removed
• 2 to 2 1/2 teaspoons kosher salt (about 1 teaspoon per pound)
• 1 tablespoon neutral oil (avocado, canola, grapeseed)
• Freshly ground black pepper (optional)

For the Green Curry-Cilantro Rub

• 3 tablespoons Thai green curry paste (start with 2 tablespoons if yours is very spicy)
• 1/4 cup full-fat coconut milk
• 1 packed cup cilantro (leaves and tender stems)
• 2 garlic cloves
• 1-inch piece fresh ginger, peeled
• Zest of 1 lime
• 1 tablespoon lime juice (plus more to taste)
• 1 tablespoon fish sauce or 2 teaspoons soy sauce (for a milder, less funky vibe)
• 1 to 2 teaspoons brown sugar or honey
• Optional: 1 small jalapeño or serrano, seeded (for fresh heat)

For the Finish (Optional but Highly Recommended)

• 1/2 cup full-fat coconut milk
• 1 to 2 teaspoons green curry paste
• 1 to 2 teaspoons lime juice
• Pinch of salt and/or a tiny bit more fish sauce
• Extra cilantro leaves, lime wedges, sliced scallions (for serving)

Equipment You’ll Want

• Kitchen shears (for spatchcocking) or a sharp knife (shears are friendlier)
• Rimmed baking sheet
• Wire rack (optional, but helps airflow and crisping)
• Instant-read thermometer
• Blender or small food processor (or a knife and determination)

Step-by-Step: How to Spatchcock the Chicken

1. Set up smart: Put a cutting board on a damp towel so it doesn’t skate around. Keep paper towels nearby. Wash hands after handling raw chicken.
2. Remove the backbone: Place the chicken breast-side down. Using kitchen shears, cut along one side of the backbone from tail to neck, then cut along the other side and remove the backbone.
   (Save it for stock if you want future-you to feel accomplished.)
3. Flatten it: Flip the chicken breast-side up. Press down firmly on the breastbone with the heel of your hand until it cracks and the chicken lies flatter.
4. Tuck the wing tips: Fold wing tips behind the breasts. This prevents scorching and helps the bird sit neatly.
5. Dry it well: Pat the chicken dry with paper towels. Dry skin = crispier skin.

Optional (But Amazing): Dry-Brine for Juicier Meat + Crispier Skin

If you have time, salt the chicken and let it rest uncovered in the fridge. This seasons the meat more deeply and helps dry out the skin so it browns better.
Even 4 hours helps; overnight is excellent.

1. Sprinkle the chicken all over with kosher salt (don’t forget the underside and the thighs).
2. Place it on a rack over a baking sheet (or directly on a plate if you must).
3. Refrigerate uncovered for 4–24 hours.

No time? Salt it anyway and let it sit while you make the rub (15–20 minutes still helps).

Make the Green Curry-Cilantro Rub

This rub is the whole point. It’s herbal, spicy, citrusy, and savorylike a flavor group chat where everyone actually gets along.

1. Add green curry paste, coconut milk, cilantro, garlic, ginger, lime zest, lime juice, fish sauce (or soy), sugar (or honey), and optional chili to a blender or food processor.
2. Blend until mostly smooth. Taste and adjust: more lime for brightness, a pinch of sugar for balance, or a splash more coconut milk to soften heat.
3. Reserve 2 tablespoons of the mixture for the finishing sauce (or for brushing right before serving).

Season and Rub the Chicken (The “Get Under the Skin” Part)

1. Preheat the oven to 450°F. Set a rack in the center position.
2. Gently loosen the skin over the breast and thighs (use your fingers, not a knife, unless you enjoy tiny accidental holes).
   Spoon some green curry-cilantro rub under the skin and spread it around.
3. Rub the remaining mixture over the outside of the chicken. Drizzle with the neutral oil to help browning.
4. Place the chicken on a wire rack over a baking sheet (best), or directly on the baking sheet. If your sheet pan is bare, a light oiling helps prevent sticking.

Roast the Spatchcock Chicken

1. Roast at 450°F for 40–55 minutes, depending on chicken size and your oven’s personality.
   Start checking at 35–40 minutes.
2. Use an instant-read thermometer:
   • Insert into the thickest part of the breast (avoid bone).
   • Insert into the thickest part of the thigh (avoid bone).
3. When the chicken reaches a safe internal temperature, remove it from the oven.
   Let it rest 10–15 minutes before carving. Resting helps juices redistribute so they stay in the chicken instead of running onto your cutting board like a dramatic exit.

How to Keep the Skin Crispy

• Keep the sauce off until the end (coconut milk + heat can brown fast and soften skin).
• Pat the chicken dry before roasting.
• Use a rack if you canairflow helps.

Make the Quick Green Curry-Coconut Finish

Think of this like a shiny topcoat. You can warm it in a small saucepan or microwave it briefly. Keep it gentleno rolling boil needed.

1. Stir together coconut milk, reserved green curry-cilantro rub, lime juice, and a pinch of salt.
2. Taste. Add a tiny bit more curry paste for punch, or coconut milk for a calmer vibe.
3. Brush lightly over the rested chicken or drizzle just before serving.
   (If you’re Team Maximum Crisp, serve the sauce on the side.)

How to Carve a Spatchcock Chicken Without Feeling Like You’re Wrestling It

1. Pull off the legs (thigh + drumstick) by cutting through the skin and joint.
2. Separate drumsticks from thighs at the joint.
3. Slice along the breastbone and remove each breast, then slice crosswise.
4. Don’t forget the crispy bits around the wingsthose are the cook’s snacks.

Serving Ideas

• Rice: jasmine rice, coconut rice, or brown rice
• Fresh crunch: cucumber salad with lime, a pinch of sugar, and a little salt
• Roasted veggies: green beans, broccoli, or Brussels sprouts
• Herbs: extra cilantro, Thai basil, mint
• Acid: lime wedges for squeezing at the table

Make It Yours: Variations and Swaps

Want it less spicy?

• Use less curry paste (start at 2 tablespoons).
• Add extra coconut milk to the rub.
• Skip any fresh chili.

Want it louder?

• Add a serrano or jalapeño to the rub.
• Finish with sliced Thai chiles (if available) and extra lime zest.

No fish sauce?

• Use soy sauce. You’ll lose some funk, but keep the savory backbone.

Not a cilantro superfan?

• Reduce cilantro by half and add Thai basil or a bit of baby spinach for green color without full cilantro intensity.

Grill version

Cook over indirect medium-high heat (lid closed) until safe internal temperature is reached, then crisp briefly over direct heat at the end.
Sauce after cooking for best skin.

Troubleshooting

My chicken skin isn’t crispy.

• It was too wet going in. Pat dry aggressively next time.
• You sauced too early. Sauce at the end or serve on the side.
• Your oven runs coolbump to 475°F for the last 5–8 minutes, watching closely.

The rub tastes “raw” or harsh.

• Some curry pastes are extra punchy. Add a little more coconut milk and a pinch of sugar to round it out.
• Make sure the chicken rested after roasting; flavors settle.

The chicken cooked unevenly.

• Press the breastbone firmly so it lies flatter.
• Center the bird on the pan and tuck wing tips behind the breast.

Storage and Reheating

• Refrigerate: Store leftovers in airtight containers and refrigerate promptly.
• Reheat: For best texture, reheat in a 350°F oven until warmed through. Microwave works, but the skin will lose crispness (still tasty, just less dramatic).
• Leftover magic: Shred chicken into rice bowls, tacos with lime and slaw, or a quick noodle soup with coconut broth.

FAQ: Green Curry-Cilantro Spatchcock Chicken

Do I have to spatchcock the chicken?

You can roast it whole, but spatchcocking is the secret shortcut to faster cooking and crispier skin. Once you do it a couple of times,
it feels less like “butchery” and more like “efficient geometry.”

Which green curry paste should I use?

Use one you like. Heat levels vary wildly by brand, so start conservative, taste the rub, and adjust.
Coconut milk is your “make it gentler” button.

Can I prep this ahead?

Yes. Dry-brine the chicken up to 24 hours, and make the rub up to 2 days ahead (keep it refrigerated).
Rub the chicken and roast when ready.

What’s the best way to know it’s done?

A thermometer. Color and “juices run clear” are not reliable. Take readings in the thickest parts of the breast and thigh, avoiding bone.

Kitchen Notes and Home-Cook Experiences (Extra)

The first time most people spatchcock a chicken, it feels like the chicken is winning. There’s that moment where you’re holding kitchen shears,
looking at the backbone, and thinking, “This seems… personal.” Totally normal. The trick is committing to the cut: steady pressure, cut close to the
backbone, and don’t be shy about repositioning the bird. If you hit a stubborn spot, you’re not doing it wrongyou’ve just found a bone doing bone things.

Once the chicken is flattened, a surprising calm often follows. The bird suddenly makes sense on a sheet pan. It fits. It lies flat. It looks like it’s
ready to cook evenly, because it is. And when you press down on the breastbone and hear that little crack, it’s less “yikes” and more “okay, science.”
If anyone in your house asks what that sound was, tell them the chicken agreed to be delicious.

Green curry paste is another real-life adventure. Two tablespoons from one brand might be fragrant and gentle; two tablespoons from another brand might
have you reconsidering your relationship with spice. That’s why tasting the rub before it hits the chicken is such a power move. If it tastes a bit sharp,
add a splash more coconut milk and a pinch of sugar. If it tastes flat, more lime juice or fish sauce can bring it into focus. It’s like turning a photo
from “meh” to “whoa” with two tiny adjustments.

Cilantro also behaves differently depending on how fresh it is. Super-fresh cilantro gives a bright, almost citrusy herbal punch. Older cilantro can taste
darker and a little “leafy.” If your cilantro isn’t at its best, lean on lime zest to lift the flavor, and save your prettiest leaves for serving.
Those fresh herbs on top do more than look nicethey wake the whole dish up at the table.

A common home-kitchen surprise is how quickly the skin browns at high heat. It’s a thrilllike watching a time-lapse of crispinessbut it also means you
should keep an eye on things near the end. If the skin is deep golden and the breast isn’t quite there yet, tent loosely with foil for a few minutes.
(Loose is important; we’re protecting the skin, not steaming it into sadness.) And don’t skip resting. The rest is when the chicken stops being a
“hot object” and starts being “juicy food.”

Finally, there’s the serving experience: this chicken tends to turn dinner into a choose-your-own-adventure. Some people go for the sauced slices right away.
Others hoard crispy skin like it’s currency. Someone will squeeze lime over everything (correct). Someone will ask if you can make it again next week
(also correct). And if you end up using leftovers in a rice bowl the next day with extra lime and a drizzle of coconut sauce, you’ll discover the quiet
secret of this recipe: it’s not just a mealit’s a plan.