Chicken with rendang, lime & lemongrass
Glaswegian chef and broadcaster Julie Lin swears by spatchcocking a roast chicken – it’s easy to do and helps the bird cook evenly. Her rendang-style marinade, built on a Malaysian spice paste, brings a bright, punchy twist that makes a standout centrepiece. Your Sunday roast doesn’t have to be the same every week – try something new with more of our roast dinner ideas and roast chicken recipes. Follow Julie on Instagram.
- Serves6
- CourseMain meal
- Prepare25 mins
- Cook1 hr 10 mins
- Total time1 hr 35 mins
- Plusovernight brining + marinating
Ingredients
- 1 whole chicken (1.8kg)
- 2 tbsp sea salt flakes
- ¼ x 25g pack coriander
- ¼ x 20g Thai basil
- 1 lime, cut into wedges
MARINADE
- 3 tbsp rendang paste
- 2 tbsp vegetable oil
- 2 stalks lemongrass, finely chopped
- 2 red chillies, finely chopped
- 4 makrut lime leaves, finely sliced
- 1 unwaxed lime, zest and juice
- 1 tbsp clear honey or palm sugar
- 1 tbsp nam pla fish sauce
- 1 tsp fine sea salt
COCONUT SAUCE
- 400ml can coconut milk
- 1 - 2 tbsp rendang paste, to taste
- 1 stalk lemongrass, bruised
- 2 makrut lime leaves
- 1 - 2 red chillies, finely sliced
- 1 - 2 tsp nam pla fish sauce
- 1 - 2 tsp palm sugar or soft brown sugar
- 3 tbsp crunchy peanut butter
- 1 tsp lime juice (optional)
Method
Put the chicken breast-side down on a board. Using sturdy kitchen scissors, cut along both sides of the backbone and remove it (reserve for stock). Turn the chicken over and press firmly on the breastbone until it lies flat. Pat dry with kitchen paper, then rub the salt flakes evenly all over, including underneath. Put on a tray and chill, loosely covered, for at least 4 hours (ideally overnight) to season the meat and help the skin crisp.
Once the chicken is brined, in a bowl, mix the marinade ingredients until well combined. Take the chicken out of the fridge and rub the marinade evenly all over. Cover and return to the fridge to marinate for at least 1 hour (up to 4 hours).
Preheat the oven to 200ºC, gas mark 6. Put the chicken skin-side up on a rack set over a roasting tin. Roast for 45–50 minutes or until cooked through, the juices run clear and no pink meat remains (or use a probe to check the temperature in the thickest part reads 75°C). Transfer to a board to rest for 10-15 minutes before carving.
Meanwhile, for the sauce, pour any cooking juices into a pan, skimming off excess fat. Add the coconut milk, rendang paste, lemongrass, lime leaves and chillies. Bring to a gentle simmer over a medium heat, stirring to combine. Stir in 1 tsp fish sauce, 1 tsp sugar and the peanut butter. Simmer gently for 10-15 minutes, stirring occasionally, until slightly thickened and glossy – the sauce should reduce enough to lightly coat the back of a spoon. Taste and adjust with extra fish sauce, sugar, lime juice or a pinch of salt as needed. Serve the chicken with the coriander, Thai basil and lime wedges, spooning over the sauce.
Cook’s tip
Leftover love
Save any discarded bones to make a great homemade stock.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,486kJ/ 597kcals |
|---|---|
Fat | 41g |
Saturated Fat | 17.1g |
Carbohydrates | 12g |
Sugars | 8.5g |
Fibre | 2.3g |
Protein | 43g |
Salt | 3.2g |