Grilled Chicken

Method

Pound garlic, coriander root, black pepper and salt into a paste using a mortar and pestle. Mix the paste with fish sauce, lime juice and oil to create a marinade. Halve the chicken lengthways and massage the marinade thoroughly into the skin and flesh, inside and out. Refrigerate for at least 4 hours or overnight. Place the chicken halves skin-side down on a medium-hot charcoal or gas grill, positioning them skin-side towards the heat source. Grill for 35-45 minutes, turning occasionally and basting with any remaining marinade, until the skin is deeply charred and the thickest part of the thigh reaches 75°C. Rest for 5 minutes before serving with sticky rice and dipping sauces.