Barbecued Butterflied Chicken with Nam Jim

Ingredients

• 4 chickens (2kg)
• 1/3 cup (90g) grated palm sugar
• 2 teaspoons 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 cloves garlic, chopped coarsely
• 3 fresh long green chilli, chopped coarsely
• 2 teaspoons finely chopped coriander root
• 2 tablespoons fish sauce
• 1/4 cup (65g) grated palm sugar
• 2 shallots, chopped coarsely
• 1/4 cup (60ml) lime juice