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Ingredients:

FOR THE PASTE:
6 cloves garlic (large), coarsely chopped
1/4 cup green onion, (white part only), thinly sliced
2 teaspoons grated fresh ginger
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoon Asian fish sauce

3 1/2 to 4 pounds whole chicken
vegetable oil

TO MAKE THE PASTE: With a mortar and pestle, grind together the garlic, onions, ginger, coriander, and pepper. Transfer to a small bowl and add the fish sauce to form a coarse paste.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Butterfly the chicken by removing the backbone and flattening it (see REFERANCE & APPENDIX, _Cutting Poultry For The Grill: Special Technique). Rub the paste all over the chicken. Cover with plastic wrap and refrigerate for 6 to 8 hours.

Lightly brush or spray the chicken with vegetable oil. Grill, skin side up, over Indirect High heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 45 minutes to 1 hour. Remove from the grill and loosely cover with aluminum foil. Allow to rest for about 5 minutes before cutting into serving pieces. Serve warm.


From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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