Thai Grilled Chicken

In a mortar and pestle, pound the black peppercorns, garlic, lemongrass, and coriander roots until a coarse paste forms.

Add the palm sugar, soy sauce, and fish sauce to the mortar. Mix well. If the marinade is too thick, add about half a cup of water to reach a thick, paste-like consistency.

Butterfly the chickens by cutting them open along the backbone and flattening them. You can also remove the backbone entirely if preferred.

Place the butterflied chickens in a large bowl or container. Scoop the marinade over the chickens and rub it thoroughly into the meat, ensuring it gets under the skin and into all crevices.

Cover the container and refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to meld.

Thread four bamboo skewers through each chicken, running them from the neck down to the thigh area to hold the chicken flat and secure.

Prepare a charcoal grill with low, indirect heat. Spread out the hot coals and add some old charcoal ash to help regulate the temperature.

Place the skewered chickens on the grill rack over low heat. Grill for about 15-20 minutes per side, basting with any remaining marinade juices as they cook.

Flip the chickens and continue grilling, basting occasionally, for another 15-20 minutes. Repeat this process, flipping and basting, until the chickens are cooked through and nicely browned.

The total grilling time will be around 1.5 hours. The chicken is done when the juices run clear and the internal temperature reaches 165°F (74°C).

In a small bowl, combine the dried chili flakes, toasted sticky rice powder, sugar, fish sauce, and tamarind juice. Stir well to combine.

Finely chop the cilantro and stir it into the sauce. Taste and adjust seasoning if necessary.

Once cooked, carefully remove the bamboo skewers from the chickens. You may need to untie any wire used to secure them.

Place the grilled chicken on a cutting board. Use a cleaver or heavy knife to chop the chicken into serving pieces. Serve hot with the dipping sauce.