Best 2 Thai Muslim Style Grilled Chicken Recipes

THAI MUSLIM-STYLE GRILLED CHICKEN

Steps:

• Place the chicken breast side up on a large cutting board and satchcock it the Thai manner. Cut down to the breastbone with a sharp, hefty knife, working just to the side of the center of the breast (do not cut all the way through to the backbone). Now that the passage has been established, make a clean cut all the way through the breastbone and anything else that is still linking the two sides of the breast together with the same knife-or, if you prefer, a sturdy pair of kitchen scissors. Turn the bird skin side up after opening it. Flatten the chicken by pressing down on it. Allow to air dry completely.
• Peppercorns should be ground in a spice mill or mortar and pestle. Add garlic, cilantro roots, brown sugar, fish sauce, turmeric, salt, coriander, cumin, and cardamom to a food processor or a mortar and pestle and process or pound until smooth. Coat the chicken completely in the marinade, pressing it into the nooks and crevices. Cover with a plate and place in a big bowl. Allow at least 12 hours and up to 24 hours to chill.
• Allow 1 hour for the chicken to come to room temperature before grilling or baking.
• In a food processor or blender, puree the pineapple and vinegar until smooth. Add the garlic, jalapeos, granulated sugar, salt, and pepper to a small saucepan. Bring to a boil over medium heat, then lower to a low heat and cook for 5 minutes, or until sauce is thick and smooth (the consistency should be comparable to cocktail sauce).
• In a spice mill or a mortar and pestle, grind saffron to a fine powder. Add the granulated sugar, salt, and 14 cup water to a small saucepan and heat over medium heat just until heated through and little bubbles develop around the rims of the pan. Remove from heat after whisking in the coconut oil.
• If using a grill, prepare it for medium-high indirect heat (bank coals on one side of the grill for a charcoal grill; keep one or two burners off for a gas grill); oil the grate. Place the chicken on the colder side of the grill, skin side up. Close lid and grill for 35-40 minutes, flipping chicken every 5-10 minutes but keeping skin side up, until skin is dry and golden brown and an instant-read thermometer inserted into thickest section of breast and thighs registers 130°-140°. Start a new chimney of coals 15 minutes before this stage if you're using charcoal and your coals are dying. This will ensure you're ready for the next step.
• If using an oven, preheat to 350°F and arrange a rack in the bottom third of the oven. Place the chicken on a wire rack inside a rimmed baking sheet, skin side up. One-third of the basting liquid should be applied to the skin. 35-40 minutes, or until an instant-read thermometer put into the thickest region of the breast and thighs registers 130°-140°, changing baking sheet every 10 minutes.
• Preheat the oven to 450 degrees. Continue to bake, rotating baking sheet halfway through, until skin is crisp and blackened and thermometer inserted into thickest part of breast registers 160° and thickest part of thighs registers 165°, another 10-15 minutes.
• Place the chicken on a cutting board and let aside for at least 15 minutes to rest. Carve up as much as you want.
• Add cilantro to the dipping sauce before serving. Serve the chicken with rice and a serving of dipping sauce.

THAI MUSLIM-STYLE GRILLED CHICKEN

Steps:

• Marinade
• Spatchcock chicken the Thai way by placing it breast side up on a large cutting board. Using a sharp, heavy knife and working just to the side of the center of the breast, cut down through to the breastbone (do not cut all the way through to the backbone). Now that the path has been created, use the same knife-or, easier, a sturdy pair of kitchen scissors-to make a clean cut all the way through the breastbone and anything else that is still connecting the 2 sides of the breast together. Open up chicken and turn skin side up. Press down on chicken to flatten. Pat thoroughly dry.
• Grind peppercorns in a spice mill or a mortar and pestle. Transfer to a food processor or leave in mortar and pestle and add garlic, cilantro roots, brown sugar, fish sauce, turmeric, salt, coriander, cumin, and cardamom and process or pound until smooth. Coat chicken completely in marinade, pressing to adhere and working into nooks and crannies. Place in a large bowl and cover with a plate. Let chill at least 12 hours and up to 24 hours.
• Let chicken sit at room temperature 1 hour before grilling or baking.
• Sauce
• Purée pineapple and vinegar in a food processor or blender until smooth. Transfer to a small saucepan and add garlic, jalapeños, 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 (consistency should be similar to cocktail sauce), about 5 minutes.
• Chicken and assembly
• Grind saffron to a fine powder in a spice mill or a mortar and pestle. Transfer to a small saucepan and add granulated sugar, salt, and ¼ cup water and cook over medium heat just until heated through and small bubbles appear around the edges of the pan. Whisk in coconut oil and remove from heat.
• If using a grill, prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. 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°-140°, 35-40 minutes. If using charcoal and your coals are dying, start a new chimney of coals 15 minutes before this point so you are ready for the next step.
• Uncover grill and increase heat to high (add more coals for a charcoal grill). Brush one fourth 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. (Watch carefully as this can happen quickly.) Turn chicken over and return to cooler side of grill. Brush skin with remaining basting liquid. 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 10 minutes, until an instant-read thermometer inserted into thickest part of breast and thighs registers 130°-140°, 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 longer.
• Transfer chicken to a cutting board and let rest at least 15 minutes. Carve up further as desired.
• Top dipping sauce with cilantro. Serve chicken with rice and dipping sauce alongside.
• Cook's Note
• If you cook the chicken in the oven, using the dhungar method to perfume the finished chicken with the scent of smoky ghee is highly recommended.