Thai Coconut Chicken

Directions

1. 1
   Make the rub paste: Put the coriander, salt, pepper, garlic, cilantro, minced lemon-grass, and ginger in a blender and puree, adding enough oil to make a paste.
2. 2
   Shake the can of coconut milk well.
3. 3
   Place 1/4 cup coconut milk and 1 tablespoon of the rub paste in a small bowl and set aside.
4. 4
   Youll use this mixture for basting the chicken.
5. 5
   Using a funnel, pour 3/4 cup coconut milk into a clean empty beer can or vertical chicken roaster.
6. 6
   Add the lemongrass stalk and set aside.
7. 7
   Remove the packet of giblets from the body cavity of the chicken and set aside for another use.
8. 8
   Remove and discard the fat just inside the body and neck cavities.
9. 9
   Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.
10. 10
    Smear the remaining rub paste over the chicken inside and out.
11. 11
    Place the chicken in a resealable plastic bag or covered bowl and let marinate in the refrigerator for 1 hour.
12. 12
    If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the coconut milk-filled beer can so the can fits into the cavity.
13. 13
    Pull the chicken legs forward to form a sort of tripod, so the chicken stands upright.
14. 14
    The rear leg of the tripod is the can.
15. 15
    If cooking on a roaster: Position the chicken on top, following the manufacturers instructions.
16. 16
    Tuck the tips of the wings behind the chickens back.
17. 17
    Set up the grill for indirect grilling and preheat to medium.
18. 18
    If using a charcoal grill, place a large drip pan in the center.
19. 19
    If using a gas grill, place all the wood chips or chunks, if using, in the smoker box or in a smoker pouch (see Notes) and preheat on high until you see smoke, then reduce the heat to medium.
20. 20
    When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks, if using, on the coals.
21. 21
    Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat.
22. 22
    Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 1 1/4 to 1 1/2 hours (see Notes for tests for doneness).
23. 23
    Start basting the chicken with the coconut milk mixture after 45 minutes and baste it every 15 minutes, taking care not to knock the bird over.
24. 24
    Do not baste the chicken immediately before you remove it from the grill.
25. 25
    If using a charcoal grill, youll need to add 12 fresh coals per side after 1 hour.
26. 26
    If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
27. 27
    If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.
28. 28
    If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while its still on the vertical roaster.
29. 29
    Present the bird to your guests.
30. 30
    Let the chicken rest for 5 minutes, then carefully lift it off the support.
31. 31
    Take care not to spill the hot coconut milk or otherwise burn yourself.
32. 32
    Halve, quarter, or carve the chicken and serve with Coconut-Peanut Sauce.