1x Organic chicken (cut into 12 pieces, 4 breasts, 4 legs, 2 wings, 2 backs)
4 large garlic cloves
1 large shallot, roughly chopped
1 one-inch piece of fresh ginger, roughly chopped
1/2 teaspoon hot dry pepper flake
1 cup Thai Basil leaves (九層塔)
1/2 cup coconut milk (Aroy-D brand)
2 tablespoons fresh lime juice
1 tablespoon brown sugar
1 tablespoon fish sauce (Golden Boy brand)
1 tablespoon Kikkoman soy sauce
1/2 teaspoon ground cumin
In a food processor or a blender, put garlic, shallot, ginger, cumin and pepper flake and chop until finely minced. Add the basil and process until finely chopped. Add coconut milk, brown sugar, lime juice, fish sauce and soy sauce process until well combined.
Cut the chicken into twelve pieces: Place the chicken pieces in a large mixing bowl or in a resealable plastic ZipLock bag, and pour in the marinade. Turn the chicken several times to ensure the marinade is well mixed with the chicken. Place chicken in a refrigerator for 4 to 6 hours, turning chicken occasionally.
Remove the chicken pieces from the bowl and pour the marinade in a separate pot as sauce during serving. Brush the cooking grates clean and grease the grate with oil to ensure a non-stick surface. Grill the chicken, skin side down, over direct high heat for three to five minutes, with the lid closed, turn the chicken over once. Turn off the direct heat under the chicken and keep the other burner on under high temperature. Let the chicken cook under Indirect heat for twenty minutes. Chicken should turn golden brown during the process. Boil the remaining marinade as sauce to serve. Dinner is READY!