Barbecued Butterflied Chicken With Thai Dipping Sauce - cooking recipe

Ingredients

4 small chickens
1/3 cup grated palm sugar or brown sugar
2 tsp ground cumin
1 tsp salt
1 medium cucumber, seeded and thinly sliced
1/2 cup firmly packed fresh mint leaves
1 cup firmly packed fresh Thai basil leaves
1 cup firmly packed fresh cilantro leaves
None None FOR THE THAI DIPPING SAUCE
2 cloves garlic, coarsely chopped
3 None fresh long green chili pepper, coarsely chopped
2 tsp finely chopped cilantro root
2 tbsp fish sauce
1/4 cup grated palm sugar or brown sugar
2 None shallots, coarsely chopped
1/4 cup lime juice

Preparation

Using kitchen scissors, cut along each side of the chicken backbones; discard the backbones. Turn the chickens skin-side up and press down on the breastbone to flatten. Using a fork, prick the skin several times. Rub each chicken with the combined sugar, cumin and salt. Let stand for 5 mins.
For the Thai dipping sauce, blend or process the ingredients until smooth.
Preheat the grill to medium-low. Place the chickens on oiled grill grates; cover. Cook for about 35 mins or until the chickens are cooked through.
Meanwhile, place the cucumber and herbs in a large bowl with 2 tbsp of the dipping sauce; toss gently to combine.
Serve the chickens with the salad and remaining dipping sauce.