Thai Style Grilled Chicken

If you are like me me, you tend to avoid making chicken because it often ends up overcooked and dry. But follow this recipe correctly and you'll make an amazingly moist chicken that explodes with Thai flavors. I recommend letting the chicken marinate overnight. As expected, this is from Serious Eats.

This chicken goes great with this chili garlic sauce.

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 (3-inch) segments lemongrass (optional)
• 1 whole chicken, spine removed, split in half along the breast bone

Instructions

1. Combine garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass (if using) in the bowl of a food processor. Process until a rough paste is formed. Set aside.
2. Rub chicken on all surfaces with marinade. Cover, transfer to refrigerator, and allow to marinate for at least 2 hours and up to over night.
3. When ready to cook, light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
4. Place chicken skin-side up on cooler side of grill with legs facing towards hotter side. Cover grill with vents on lid open and aligned over the chicken. Cook until instant read thermometer inserted into deepest part of breast registers 140°F, about 20-45 minutes, flipping every 15 minutes. Cover and cook until skin is crisp and instant read thermometer inserted into deepest part of breast registers 145 to 150°F, about 3 minutes longer (be careful, the skin is very prone to burning). If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. 
5. Transfer chicken to a cutting board and allow to rest for 5 minutes. Carve and serve with dipping sauce.

Serves 4.