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1
Make the rub paste: Put the coriander, salt, pepper, garlic, cilantro, minced lemon-grass, and ginger in a blender and puree, adding enough oil to make a paste.
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2
Shake the can of coconut milk well.
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3
Place 1/4 cup coconut milk and 1 tablespoon of the rub paste in a small bowl and set aside.
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4
Youll use this mixture for basting the chicken.
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5
Using a funnel, pour 3/4 cup coconut milk into a clean empty beer can or vertical chicken roaster.
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6
Add the lemongrass stalk and set aside.
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7
Remove the packet of giblets from the body cavity of the chicken and set aside for another use.
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8
Remove and discard the fat just inside the body and neck cavities.
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9
Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.
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10
Smear the remaining rub paste over the chicken inside and out.
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11
Place the chicken in a resealable plastic bag or covered bowl and let marinate in the refrigerator for 1 hour.
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12
If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the coconut milk-filled beer can so the can fits into the cavity.
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13
Pull the chicken legs forward to form a sort of tripod, so the chicken stands upright.
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14
The rear leg of the tripod is the can.
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15
If cooking on a roaster: Position the chicken on top, following the manufacturers instructions.
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16
Tuck the tips of the wings behind the chickens back.
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17
Set up the grill for indirect grilling and preheat to medium.
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18
If using a charcoal grill, place a large drip pan in the center.
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19
If using a gas grill, place all the wood chips or chunks, if using, in the smoker box or in a smoker pouch (see Notes) and preheat on high until you see smoke, then reduce the heat to medium.
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20
When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks, if using, on the coals.
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21
Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat.
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22
Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 1 1/4 to 1 1/2 hours (see Notes for tests for doneness).
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23
Start basting the chicken with the coconut milk mixture after 45 minutes and baste it every 15 minutes, taking care not to knock the bird over.
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24
Do not baste the chicken immediately before you remove it from the grill.
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25
If using a charcoal grill, youll need to add 12 fresh coals per side after 1 hour.
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26
If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
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27
If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.
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28
If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while its still on the vertical roaster.
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29
Present the bird to your guests.
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30
Let the chicken rest for 5 minutes, then carefully lift it off the support.
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31
Take care not to spill the hot coconut milk or otherwise burn yourself.
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32
Halve, quarter, or carve the chicken and serve with Coconut-Peanut Sauce.
