Thai Chicken
  • 1 whole chicken
  • 1/2 C grated unsweetened coconut
  • 5 cloves garlic
  • 2 shallots, chopped
  • 2 stalks lemongrass, trimmed and chopped
  • 2 inches fresh ginger, peeled and chopped
  • 4 thai bird chiles
  • 2 t kosher salt
  • 1 t ground coriander
  • 1 t cumin
  • 1/2 t turmeric
  • 1/2 t black pepper
  • 2 T vegetable oil
  • 2 T fish sauce
  • 1 T toasted sesame seeds
  • fresh lime wedges
  • 1 Asian peanut sauce recipe
  1. remove the giblets and rinse the chicken
  2. spatchcock the chicken by removing the backbone with a pair of kitchen shears
  3. open the bird and lay flat skin side up-- pressing on the breasts to flatten as much as possible
  4. make 2 to 3 deep slashes, to the bone, in the breast, the legs, and thighs
  5. fold the wings under
  6. toast the coconut in a dry skillet over medium heat, 2 to 3 minute
  7. combine 1/4 C coconut, garlic, shallots, lemongrass, ginger, chiles, kosher salt, coriander, cumin, turmeric, black pepper, vegetable oil, and fish sauce in a food pro and puree until it is a think paste
  8. spoon the marinade over the bird on both sides, forcing some into the cuts made earlier
  9. setup the cooker for indirect grilling and pre-heat to 350
  10. cook until the chicken is cooked through, internal temp 170 in the thigh
  11. let the chicken rest for a few minutes and cut into pieces
  12. sprinkle some of the reserved coconut on top
  • serve lime wedges on the side and peanut sauce for dipping