Ingredients
One whole chicken - cut along the breast bone and open it out
Herb mixture - pound these in a mortar and pestle
2 tsp black pepper corns
1 stalk of lemongrass, chopped finely
One bunch of coriander, including the roots, chopped
Juice of two or three limes, not too wet
A little vegetable oil
Serving sauce, not too wet
White pepper corns
Salt
Lime juice
Method
Combine all the herbs for the marinade mixture and grind them in a mortar and pestle until they are a coarse paste.
Place the chicken in a large enough bowl and smear with the herbs, marinate overnight, in the fridge.
Prepare the barbecue so that it is hot enough - a covered one is best.
Make sure it's hot enough. Charcoal should be coals and no flames.
Keep the paste on the chicken and place it on the barbecue inside down, so it cooks first, and from the inside out.
Give it at least 15 minutes before turning - the outside should be sealed before turning. Don't let it burn!
Turn the chicken and give it another 10 mins for the outside (skin side)
Don't turn it too much, don't want to lose the juices!
Total cooking time may be about 45 minutes.
Test the meat at a joint and when it is ready remove it from the barbecue and joint the bird. Serve with mango or papaya salad and with the salt, pepper and lime sauce. And sticky rice if you like.
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