Barbecued Butterflied Chicken With Thai Dipping Sauce

• 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

1. 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.
2. For the Thai dipping sauce, blend or process the ingredients until smooth.
3. 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.
4. Meanwhile, place the cucumber and herbs in a large bowl with 2 tbsp of the dipping sauce; toss gently to combine.
5. Serve the chickens with the salad and remaining dipping sauce.

chickens, sugar, ground cumin, salt, cucumber, mint leaves, basil, cilantro, dipping sauce, garlic, green chili pepper, cilantro root, fish sauce, sugar, shallots, lime juice

Taken from recipes-plus.com/api/v2.0/recipes/36284 (may not work)