Indian Thai Chicken

Directions

• Marinade:
• Spatchock the chicken by cutting along the right of the backbone from the tail to the neck.
• Next, cut along the left side of the backbone, just as you did on the right side.
• To flatten the bird, you need to break the breastbone. To do this, press down on each of the wings, at the same time until the bone cracks.
• In a food processor, place peppercorns, garlic, cilantro, brown sugar, fish sauce, turmeric, salt, coriander seeds, cumin, and cardamom and process or pound until smooth.
• Coat chicken evenly with marinade, Place in an airtight container and refrigerate for at least 12 hours and up to 24 hours.
• Basting Liquid:
• Grind saffron to a fine powder.
• Transfer to a small saucepan, add sugar, salt, and ¼ cup water and bring to a simmer.
• Whisk in coconut oil and remove from heat.
• Grill Chicken:
• Prepare a grill for medium-high indirect heat.
• Arrange chicken, skin side up, on cooler part of grill. Close lid and grill, rotating chicken but keeping skin side up every 5–10 minutes, until skin looks dry and golden brown and an instant-read thermometer inserted into thickest part of breast and thighs registers 130°, 35–40 minutes.
• Uncover grill and increase heat to high.
• Brush 1/2 of basting liquid over skin and turn chicken over, positioning over direct heat on the hot side of the grill.
• Grill, brushing half of remaining basting liquid over bone side of chicken, until skin is browned and lightly charred in spots, about 3 minutes. (Careful this happens quickly.)
• Cover grill and continue to grill chicken until thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, 10–15 minutes longer.
• If using an oven, place a rack in bottom third of oven and preheat to 350°. Place chicken, skin side up, on a wire rack set inside a rimmed baking sheet. Brush one third of basting liquid over skin. Bake, rotating baking sheet every 20 minutes, until an instant-read thermometer inserted into thickest part of breast and thighs registers 130°, 35–40 minutes.
• Increase oven temperature to 450°. Brush remaining basting liquid over skin and continue to bake, rotating baking sheet halfway through, until skin is crisp and charred and thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, 10–15 minutes.
• Transfer chicken to a cutting board and let rest at least 15 minutes. Carve up further as desired.
• Dipping Sauce:
• Purée pineapple and vinegar until smooth.
• Transfer to a small saucepan and add garlic, peppers, granulated sugar, salt, and pepper.
• Bring to a boil over medium heat, then reduce heat so sauce is at a simmer and cook until thick and smooth, about 5 minutes.
• Serve:
• Top dipping sauce with cilantro. Serve chicken with rice and dipping sauce alongside.