Chargrilled Thai style Chicken

This one at Jodie's request.

To start you will need to spatchcock your chicken, easy to do and makes for very even cooking.

1. Place the chicken breast side down, using poultry shears cut along one side of the backbone, now cut along the other side and remove the backbone. Now open it out and turn it over
2. Using your hand or a second cutting board press down, firmly to flatten the bird out
3. Push a long skewer from left leg through to the right wing, and another from through the right leg to the left wing

We are now ready to marinate the Chicken

Marinade

4 finely chopped garlic cloves
1 lemongrass stem peeled and finely chopped
4cm piece of peeled and finely chopped ginger or Galangal (if you can get it)
2 Finely chopped red chillies (remove the seeds if you don't want it hot, or leave out the chilli)
2 tbs spoons chopped corriander stems (we will use the leaves later)
1 tbs honey
1 tbs fish sauce (soy if you don't have fish sauce at a pinch)
Juice of 1 lime (lemon if you don't have lime)

Pound in a mortar and pestle until you make a semi smooth paste, start with the solid ingredients add salt and then the liquid ingredients last.

Rub the marinade into your chicken and stand in the fridge for at least 3 hours.

To Cook

Place on a pre heated BBQ hotplate at medium or a char grill pan on medium, This is going to take 30 minutes or so to cook and we will turn it every 3 to 5 minutes, using any left over marinade to keep the bird moist. If BBQing make sure the bird is not over direct flame, use the burner/s to either side. If on the stove place the browned bird into a 180 C oven.

To Serve

A green salad with mango perhaps and a side serving of Thai Chilli Jam, available at good delis.
Also use the corriander leaves for garnish

If you need carbs, jasmine rice would work or some glass noodles

My Hints

If you don't have something swap in something else or leave it out.
You can buy crushed Garlic, Ginger and sliced Lemon Grass from most supermarkets.
If you don't like chilli don't use it, or if you love it add more.
If you only want to do a serving for one or two use chicken maryland rather then the whole chicken