Roast spatchcock chicken with coriander, red chilli and charred limes

Roast spatchcock chicken with coriander, red chilli and charred limes

This flavour-packed chicken recipe is perfect for dinner, and provides even tastier leftovers! Enjoy this spicy chicken with rice, salads or potatoes.

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  • Serves4
  • CourseMain meal
  • Prepare30 mins
  • Cook1 hr 15 mins
  • Total time1 hr 45 mins
  • Plusmarinating and resting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • ½ x 100g pack coriander, roughly chopped
  • 25g pack mint, leaves roughly chopped
  • 6 garlic cloves, crushed
  • 30g fresh root ginger, finely chopped (about 30g)
  • 2 red chillies, finely chopped
  • 5 limes, zest and juice of 3, 2 halved
  • 1 tbsp soy sauce
  • 2 tbsp sunflower oil
  • 1 large chicken (about 1.8kg)
  • 160ml can coconut cream
  • 150ml fresh chicken stock


  1. Put ½ the herbs in a blender with the garlic, ginger, chillies, lime zest and juice, soy sauce, 1 tbsp oil and 1 tbsp water. Season, then whizz to a rough paste.

  2. To spatchcock the chicken, place it on a board, breast-side down, with the legs facing towards you. Using kitchen scissors, cut the bird along one side of the parson’s nose, through all the rib bones. Repeat this cut on the other side of the backbone, cutting as close as possible to the bone. Pull out the backbone and discard. Turn the chicken over and spread it out. Using the heel of your hand, press firmly on the breastbone to flatten the chicken to an even thickness. Secure with long metal skewers, running diagonally through the leg, breast and wing.

  3. Season the chicken on both sides, then carefully lift the skin covering the breast and rub some of the marinade over the flesh. Rub the remaining marinade all over the bird. Sit on a large plate or tray, cover and marinate in the fridge for 1 hour.

  4. Preheat the oven to 180˚C, gas mark 4. Put the remaining 1 tbsp oil in a large roasting tin; heat on the hob over a medium heat. Brush off (and reserve) the excess marinade from the chicken then place, breast-side down in the tin. Add the lime halves, flesh-side down, and cook both for 5 minutes, until the chicken skin starts to crisp and the limes char. Turn the chicken over, rub with a little of the excess marinade (reserving about 2 tbsp) and set aside the lime halves. Roast the chicken for 45 minutes-1 hour, until cooked through. Five minutes before it is ready, return the lime halves to the tin.

  5. Transfer the chicken to a board, breast-side up, and loosely cover with foil; rest for 20 minutes. Set aside the lime halves. Put the roasting tin over a medium heat and add the reserved 2 tbsp marinade, coconut cream and chicken stock. Stir through until bubbling; season. Transfer the chicken to a warm serving platter with the limes and scatter over the remaining herbs. Carve and serve with the sauce.


Typical values per serving when made using specific products in recipe


2,441kJ/ 586kcals



Saturated Fat












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