Gai Yang (Thai Grilled Chicken)

TODO: determine how much cilantro to sub for roots

Ingredients

• 1 whole chicken
• 4-8 cilantro roots
• 6 cloves of garlic
• 1 tablespoon palm or brown sugar
• 1 teaspoon ground white or black pepper
• 1 teaspoon ground coriander
• 2 tablespoons fish sauce
• 2 teaspoons dark soy sauce
• 2 segments from bottom 3 inches of lemongrass stalk

Preparation

1. Crush lemongrass into paste with mortar and pestle.
2. Combine everything but the chicken in a food processor and mix into a paste.
3. Split the chicken along the breastbone. Coat with marinade. Marinate for 24 hours.
4. Let chicken warm to room temperature.
5. Light one full chimney of lump charcoal and spread evenly on one half of the grill.
6. Put chicken skin side up on cool half of the grill with legs pointed toward warm side.
7. Cook until breasts have reached 140°F.
8. Flip chicken skin side down and place over warm side of grill with breasts facing the cool side.
9. Cook until breast is 145-150°F, thighs are at least 165°F., and skin is crispy.