Served with a perfumy side of coconut rice, this Thai-style spatchcocked chicken is reminiscent of the grilled chicken you'll find in southern Thailand.
The flavors of this dish are heavily influenced by the flavors of Southeast Asia, specifically Thailand. On my first trip there last fall, I came across many stalls in Krabi serving grilled chicken thighs and drumsticks on skewers, bone and all. These were generously seasoned and surprisingly not spicy. A side of perfumy, coconut rice was my go-to at all times.
Rub the loose spice paste all over the chicken and under the skin of the breasts and thighs. Place a plank of butter under the skin of each breast and thigh. Set the chicken on a sheet pan or in an oven-safe skillet and place in oven. Add in rice and turn to coat completely in the oil. Toast until fragrant and grains begin to look slightly chalky, about 3 minutes.
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