Barbecued Butterflied Chicken with Nam Jim
Barbecued butterflied chicken with a sweet, sour and spicy Thai dipping sauce.
Ingredients
- 4 chickens (2kg)
- 1/3 cup (90g) grated palm sugar
- 2 teaspoon ground cumin
- 1 teaspoon salt
- 2 lebanese cucumbers (260g), seeded, sliced thinly
- 1/2 cup firmly packed fresh mint leaves
- 1 cup firmly packed fresh thai basil
- 1 cup firmly packed coriander leaves
- Nam jim
- 2 clove garlic, chopped coarsely
- 3 fresh long green chilli, chopped coarsely
- 2 teaspoon finely chopped coriander root
- 2 tablespoon fish sauce
- 1/4 cup (65g) grated palm sugar
- 2 shallots, chopped coarsely
- 1/4 cup (60ml) lime juice
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