Thai Muslim–Style Grilled Chicken

epicurious.com

Lydialove

subheading: Marinade:

1 3½ to 4-lb. whole chicken

3 tsp. white or black peppercorns

6 garlic cloves

2 cilantro roots, chopped, or 2 Tbsp. (heaping) finely chopped cilantro stems

3 Tbsp. (packed) light brown sugar

2 Tbsp. fish sauce

4 tsp. ground turmeric

1 Tbsp. kosher salt

2 tsp. ground coriander

2 tsp. ground cumin

1 tsp. ground cardamom

subheading: Sauce:

½ cup (packed) chopped fresh ripe pineapple

¼ cup distilled white vinegar or apple cider vinegar

6 large garlic cloves, finely chopped

3 red jalapeños or serrano chiles, seeds removed, finely chopped

¼ cup granulated sugar

1 tsp. kosher salt

½ tsp. freshly ground white pepper

subheading: Chicken and assembly:

1 tsp. (lightly packed) saffron threads or 1 tsp. ground turmeric

2 tsp. granulated sugar

1 tsp. kosher salt

⅓ cup virgin coconut oil

Vegetable oil (for grill; optional)

1 Tbsp. coarsely chopped cilantro

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

subheading: Special equipment:

A spice mill or a mortar and pestle

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