Thai Coconut Chicken

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Ingredients

• 3-4 pound chicken
• 2 cloves of garlic
• 1/4 cup cilantro leaves
• 2 tsp.ground coriander
• 1 green onion
• 1 inch ginger root
• 1 TBSP. of lime zest
• 1 TBSP> coarse Kosher Salt
• 2 tsp coarse black pepper
• 1-17 oz. can of coconut milk well shaken
• 4 sprigs of cilantro
• 3 slices lime

Preparation

Step 1

Clean chicken and remove the giblets, dry thoroughly. Make a rub by combining the garlic, cilantro, coriander, ginger root, line zest, salt, pepper in a small food processor. Blend and then add enough olive oil to make a paste out of the ingredients. Rub the paste all over the chicken,and inside the cavity as well. Let the chicken sit, covered in the refrigerator for at least 1 hour.
Pre heat the oven to BBQ Grill to 350. if using a grill create an indirect cooking area by turning off one burner. and cook where there is no burner. Pour coconut milk into the center of the chicken roaster.Add lines and cilantro. Place chicken over the center of the chicken roaster. read with a meat thermometer in the inner thigh meat registers 165 on a instant thermometer.the timing will depend on the size of the chicken a 4 pound will take about 75 minutes. Allow the chicken to cool 4-5 minutes on the roaster dish. Remove carefully . Eat and enjoy. You can add toasted shredded coconut, lime wedges, fresh cilantro.