Honey, soy and garlic are the dominating flavors of this simple tasty dish. An unforeseen emergency meant I needed to put the recipe on hold and so the little chicken was marinated overnight. Well wasn't that the trick. Sticky, tender and oh so flavoursome. Keep an eye on your little chicken as cooking time can vary depending on the size. My little chook was less that 600g and cooked in 25 minutes.
In a glass bowl mix honey, kecap manis, soy, sesame oil, garlic and bacon chips and lime juice. Add spatchcock, cover with cling wrap and refrigerate overnight. (Turn occasionally throughout the day if practical or simply turn in the morning and leave till evening).
Preheat oven to 180 degrees C.
Lightly grease a small roasting pan add spatchcock, pouring over entire marinade. Roast for 20 to 30 minutes.
Meanwhile prepare asparagus by breaking off woody ends and blanching in rapidly boiling water for 2 - 3 minutes. (Set aside you will add these to the roasting pan in the last 5 minutes of cooking.)
Thinly slice 2 spring onions and drop into 1 litre of ice cold water, drain just before serving.
Prepare rice as per packet instructions.
Spachcock is ready when pierced and liquid runs clear.
Using poultry shears cut your little bird in half place on serving plate cover generously with spring onion serve with your favorite sides.