6 cloves of 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
* Mince garlic, cilantro, sugar, white pepper, coriander, fish sauce, dark soy sauce, and lemongrass altogether until it is in a rough paste form using a food processor(or manually) to create the marinade.
* Thread the chicken on a skewer and rub the marinade on the surface and place them on a casserole dish to marinate in the refrigerator for at least 2 hours (overnight for best result).
* Place the chicken on a preheated charcoaled grill.
* Cover the grill with vents for a much richer cooking and place the legs on the hotter side with skin side up. Open bottom vents of the grill. Cook until your instant-read thermometer to the deepest part of the breast reaches 140F for 45minutes. Flip the chicken to its side skin-down with the breast being on the cooler side. Cook until skin is crisp and make sure the instant read thermometer registers 145F to 150F for 3 minutes. To make sure the chicken does not burn before the desired temperature, place it on the cooler side. This will bring you to a chicken worth biting. Enjoy.