Thai grilled chicken

Method

1. For the brine, mix all the ingredients in a large bowl with 3 litres cold water, stirring to dissolve the salt and sugar. Add the chicken, cover, then leave in the fridge for 6 hours (see How to Master Grilling, left). Remove the chicken and pat dry with kitchen paper.
2. To make the baste, pound the garlic, peppercorns and coriander roots to a paste in a pestle and mortar (or use a mini-blender). Stir in the remaining ingredients with a good pinch of salt to combine well.
3. To barbecue the chicken, light the coals and arrange them in a bank under one side of the grill rack. Once they’re glowing white hot, set the chicken away from the banked coals and grill for 1-1 and 1⁄4 hours, turning and basting from time to time, until cooked through and the juices run clear when you push a skewer into the thickest part of the thigh or breast. (Alternatively, to roast the chicken, heat the oven to 200°C/180°C fan/gas 6, then roast in a tin for 1-1 and 1⁄4 hours until cooked through and the juices run clear.)
4. To serve, cut the chicken into portions, then serve with sticky rice and fresh coriander, with lime squeezed over, if you like.

How to master Thai-style grilling

Special equipment
You can oven roast the chicken (see tip), but nothing makes this taste better than grilling it over charcoal. The smell of the chicken cooking is guaranteed to pique your appetite.

Get the flavour right
The brine is the key, pulling flavour into the bird. You want to do this for at least 6 hours or overnight.

How to serve and eat it
Cut the chicken into portions, then serve with sticky rice and fresh coriander, with lime squeezed over, if you like.