Butterflied Chicken With Nam Jim

• 4 (4 1/2 lb) chickens, butterflied
• 1/3 cup grated palm sugar
• 2 tsp ground cumin
• 1 tsp salt
• -1 None Nam Jim
• 2 cloves garlic, chopped coarsely
• 3 None long green chilies, seeded, chopped coarsely
• 2 tsp finely chopped fresh cilantro root
• 1 tbsp fish sauce
• 1 tbsp grated palm sugar
• 2 None shallots, chopped coarsely
• 1/4 cup lime juice
• None None To Serve
• 2 None Persian cucumbers, seeded, sliced thinly
• 3 tbsp fresh mint leaves
• 3 tbsp fresh Thai basil leaves
• 1/4 cup fresh cilantro leaves

1. Preheat grill. Using a fork, prick chicken skin several times. Combine sugar, cumin and salt then rub over chicken. Let stand for 5 mins.
2. For the nam jim, combine all ingredients in a food processor and process until smooth. Set aside.
3. Grill chicken over low heat, covered, for about 20 mins, or until cooked through.
4. Meanwhile, place remaining ingredients in a large serving bowl and toss with 2 tbsp nam jim.
5. Serve chicken with salad and remaining nam jim.

sugar, ground cumin, salt, nam jim, garlic, long green chilies, fresh cilantro root, fish sauce, palm sugar, shallots, lime juice, cucumbers, mint leaves, fresh thai basil leaves, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/37814 (may not work)