Thai-Style Grilled Chicken

Ingredients

• 6 medium cloves garlic
• 12 sprigs cilantro, including thick stalks
• 3 tablespoons palm or light brown sugar
• 2 teaspoons ground white pepper
• 1 teaspoon ground coriander
• 2 tablespoons fish sauce
• 2 teaspoons dark soy sauce
• 2 segments lemongrass, optional
• 1 whole chicken, spine removed, split in half along the breastbone
• 1 recipe Thai-Style Sweet Chili Dipping Sauce

Directions

1. Add the garlic and cilantro to the work bowl of a food processor, then add the sugar, white pepper, coriander, fish sauce, and dark soy sauce. If you’re using lemongrass, toss that in as well. Pulse until everything comes together into a coarse paste, then put it aside.
2. Set the chicken halves flat on your cutting board. Thread 2 metal skewers through each chicken half so they run side by side through the legs and breasts. Move the chicken into a baking dish that fits snugly, then rub the marinade all over every surface. Cover the dish, put it in the refrigerator, and let the chicken marinate for a minimum of 2 hours, or as long as overnight.
3. When you’re ready to cook, fire up 1 chimney full of charcoal. Once all the coals are lit and wearing a coat of gray ash, pour them out and spread them over half of the coal grate. If you’re cooking on gas instead, turn half the burners to high heat. Put the cooking grate in position, close the grill, and let it preheat for 5 minutes. Scrape the grate clean and oil it.
4. Arrange the chicken on the cooler side of the grill, skin facing up, with the legs pointed toward the hotter side. Close the grill so the lid vents are open and positioned over the chicken, and keep the bottom vents open too. Cook until the thickest part of the breast reads 140 degrees F (60 degrees C) on an instant-read thermometer, about 45 minutes. Carefully turn the chicken over and move it to the hotter side, skin side down, with the breasts aimed toward the cooler side. Cover again and cook until the skin is crisp and the thickest part of the breast reaches 145 to 150 degrees F (63 to 66 degrees C) on an instant-read thermometer, about 3 minutes longer. Keep an eye on it, because the skin can scorch quickly. If the chicken looks like it may burn before it reaches temperature, gently slide it back to the cooler side, cover the grill, and keep cooking until it is done. Only lift the lid long enough to check the temperature, or the chicken can burn.
5. Move the chicken to a cutting board and let it rest for 5 minutes. Carve it and serve with the chili dipping sauce.