Thai Marinate (Fire) Roasted Butterflied Chicken

Ingredients:

• 1 whole organic chicken, butterflied

For marinate:

• 2 cloves of Garlic, mashed
• 1 Lime, juiced
• 2 tbsp Coriander leaves, chopped or ground coriander
• 1 teaspoon Chilli Paste (optional)
• 2 sprigs of Lemongrass, mashed (optional)
• 1/4 cup Fish Sauce
• 1 teaspoon of Soya Sauce
• 1/2 cup Coconut Milk
• Salt and Pepper
  
  
  

1. Clean the chicken and place it on a big bowl/plate.
2. Mix the marinate ingredients well. Pour the ingredients and rub it on the chicken until all parts are covered.
3. Marinate for at least 4 hours. Even better overnight. Cover the chicken with a wrap and put into the refridgerator. Before cooking, allow the chicken to sit in room temperature for at least 20-30 minutes.
4. On fire grill, spray some non-sticking oil spray and turn on the lowest heat, covered. Make sure the grill is preheated for about 5 minutes before cooking the chicken. Then, place the chicken skin side up first and cook for 30 mins on the lowest heat. Turn to the other side, spray with more non-stick cooking oil and grill for another 25 minutes. Let it rest for 3-5 minutes before serve.
5. If cooking with oven, allow oven to preheat at 425 degrees F. Then roast chicken for 15 minutes per pound. (Example, a 3 pound chicken must roast for 45 minutes)

Serving suggestion:

With rice and slices of fresh cucumber.