Ingredients for Thai Muslim-style grilled chicken

• 1.5–1.8 kg whole chicken

• 15 ml white or black peppercorns

• 6 garlic cloves

• 2 coriander roots, chopped, or 30 g finely chopped coriander stems

• 45 g light brown sugar

• 30 ml fish sauce

• 20 g ground turmeric

• 15 ml kosher salt

• 10 g ground coriander

• 10 g ground cumin

• 5 g ground cardamom

• 120 g chopped fresh ripe pineapple

• 60 ml distilled white vinegar or apple cider vinegar

• 6 large garlic cloves, finely chopped

• 3 red jalapeños or serrano chillies, deseeded, finely chopped

• 50 g caster sugar

• 5 ml kosher salt

• 2.5 g freshly ground white pepper

• 5 ml lightly packed saffron threads or 5 g ground turmeric

• 10 g caster sugar

• 5 ml kosher salt

• 80 ml virgin coconut oil

• Vegetable oil (for grilling; optional)

• 15 g coarsely chopped coriander

• Cooked jasmine rice, coconut rice, or sticky rice (for serving)

• A spice mill or a mortar and pestle

How to make Thai Muslim-style grilled chicken

Spatchcock Chicken the Thai Way

Method

1. Prepare the Chicken: Place the chicken breast side up on a large cutting board. Using a sharp, heavy knife, cut down through the centre of the breast, stopping just before the backbone. Next, either continue with the knife or use sturdy kitchen scissors to cut through the breastbone and any remaining connective tissue until the two sides of the breast are separated. Open the chicken and turn it skin side up. Press down firmly to flatten, then pat the chicken thoroughly dry.

2. Make the Marinade: Grind the peppercorns in a spice mill or mortar and pestle. Transfer to a food processor (or leave in the mortar) and add the garlic, cilantro roots, brown sugar, fish sauce, turmeric, salt, coriander, cumin, and cardamom. Process or pound until smooth.

3. Marinate the Chicken: Coat the chicken completely in the marinade, pressing it into all the nooks and crannies. Place the chicken in a large bowl and cover with a plate. Refrigerate for at least 12 hours, or up to 24 hours.

4. Prepare for Cooking: Remove the chicken from the fridge and let it sit at room temperature for 1 hour before grilling or baking.

5. Make the Pineapple Sauce: Purée the pineapple and vinegar in a food processor or blender until smooth. Transfer to a small saucepan and add the garlic, jalapeños, granulated sugar, salt, and pepper. Bring to a boil over medium heat, then reduce the heat to a simmer and cook until thick and smooth, about 5 minutes. The consistency should be similar to cocktail sauce.

6. Prepare the Saffron Mixture: Grind the saffron to a fine powder in a spice mill or mortar and pestle. Transfer to a small saucepan and add the granulated sugar, salt, and 60 ml water. Cook over medium heat just until heated through and small bubbles appear around the edges of the pan. Whisk in the coconut oil and remove from heat.

7. Grill the Chicken: If using a grill, prepare it for medium-high indirect heat (for a charcoal grill, bank coals on one side; for a gas grill, leave one or two burners off) and oil the grate. Arrange the chicken skin side up on the cooler part of the grill. Close the lid and grill, rotating the chicken while keeping it skin side up every 5–10 minutes, until the skin looks dry and golden brown and an instant-read thermometer inserted into the thickest part of the breast and thighs registers 55–60°C, about 35–40 minutes. If using charcoal and the coals are dying, start a new chimney of coals 15 minutes before this point.

8. Finish Grilling: Uncover the grill and increase the heat to high (add more coals for a charcoal grill). Brush one quarter of the basting liquid over the skin and turn the chicken over, positioning it over direct heat on the hot side of the grill. Grill, brushing half of the remaining basting liquid over the bone side of the chicken, until the skin is browned and lightly charred in spots, about 3 minutes. Watch carefully, as this can happen quickly. Turn the chicken over and return it to the cooler side of the grill. Brush the skin with the remaining basting liquid. Cover the grill and continue to grill until the thermometer inserted into the thickest part of the breast registers 70°C and the thickest part of the thighs registers 75°C, about 10–15 minutes longer.

9. Oven Method: If using an oven, place a rack in the bottom third and preheat to 180°C (fan). Place the chicken skin side up on a wire rack set inside a rimmed baking tray. Brush one third of the basting liquid over the skin. Bake, rotating the baking tray every 10 minutes, until an instant-read thermometer inserted into the thickest part of the breast and thighs registers 55–60°C, about 35–40 minutes.

10. Increase Oven Temperature: Raise the oven temperature to 230°C (fan). Brush the remaining basting liquid over the skin and continue to bake, rotating the baking tray halfway through, until the skin is crisp and charred, and the thermometer inserted into the thickest part of the breast registers 70°C and the thickest part of the thighs registers 75°C, about 10–15 minutes longer.

11. Rest the Chicken: Transfer the chicken to a cutting board and let it rest for at least 15 minutes. Carve as desired.

12. Serve: Top the dipping sauce with cilantro and serve the chicken with rice and the dipping sauce alongside.

13. Optional: If you cooked the chicken in the oven, consider using the dhungar method to infuse the finished chicken with the aroma of smoky ghee for added flavour.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.