Thai chicken on a can of coconut milk

Recipe : Thai chicken on a can of coconut milk
(Adapted from 'Beer can chicken' by Steven Raichlen)

For the paste

2 cloves garlic, chopped

1 inch piece ginger, chopped

3 tbsp cilantro

1 tbsp ground coriander

1 tbsp salt

1 tbsp freshly ground black pepper

1 tsp lemon zest

4 tbsp vegetable oil

1 chicken between 4 - 6 pounds

Whizz up the paste in a food processor and reserve 1 tbsp.

Rub the remaining paste all over the chicken and cover with cling film (plastic wrap) and refrigerate for several hours. 

To cook

1 can coconut milk

Open the coconut milk and pour about 1/3 into a bowl with the reserved spice paste. This will be your basting sauce. 

Find an empty beer can (shouldn't be too difficult) and rinse it in cold water. Pour the remaining 2/3 of the can of coconut milk into the beer can. 

Over medium hot heat on a gas barbecue, stand the chicken on top of the beer can so that the can acts like a tripod, steadying the chicken. It has to remain upright the whole time. If you have a stand like I mentioned before, the job is much easier. Close the lid of the barbecue and cook the chicken for at least 1.5 - 2 hours, basting frequently and checking it is browning well.
Check the chicken is cooked by the various methods available, (I stick with the old classic: pierce the thickest part of the thigh with a skewer and look at the juices. If clear, it's cooked, any pink and pop it back for a little while). 

Very carefully remove the chicken from the can and carve into slices. A nice peanut sauce would work well here, as it would have done on Friday if I wasn't so lazy. Here's one to try:

Peanut sauce

3 tbsp creamy peanut butter

2 tbsp soy sauce

4 tsp sugar
1 tbsp water
1 and 1/4 tsp rice wine vinegar

1 tbsp chopped fresh cilantro

Blend together well in a small processor