Preparation

• Make the marinade:In a food processor, mince the garlic with the salt. Add the ground coriander seeds, ground peppercorns, cilantro stems, soy sauce, and oil; purée until completely blended, 1 to 2 minutes. You’ll have about 1 cup marinade. Transfer to a bowl, cover, and set aside (refrigerate it if you’re working ahead).
• Prepare the chicken:Butterfly the chicken as shown in the photos. Rinse the chicken and dry it with paper towels.

  To butterfly a chicken, position the chicken breast side down. With poultry shears or a sharp chef’s knife, cut along one side of the backbone and then down the other. Discard the backbone.

• Gently separate the breast and thigh skin from the flesh and slip a bit of the marinade under the skin. Then put the chicken and the rest of the marinade in a large zip-top bag, seal the bag, and massage it to distribute the marinade all over the chicken. Marinate the chicken refrigerated, for at least 1 hour and up to 8 hours. Half an hour or so before grilling, take the chicken out of the refrigerator, remove it from the bag, and put it on a platter.
• Grill the chicken:Prepare a medium-hot charcoal fire with the coals banked to one side or heat a gas grill to high on one side and medium-low on the other.
• 喷雾的鸡慷慨蔬菜oil spray and set it, breast side down, on the hottest part of the grill. Cook the chicken uncovered, turning once, until the skin has deep golden grill marks, 7 to 10 minutes. Move the chicken to the cooler side of the grill. Cover the grill and grill the chicken indirectly, turning every 5 minutes or so, until the juices run clear when the spot between the thigh and breast is pricked and an instant-read thermometer inserted in the thickest part of the thigh registers at least 165°F, another 25 to 30 minutes. Transfer the chicken to a serving platter and tent with foil. Let rest for 5 to 10 minutes. Serve withSweet & Sour Sauceor let the chicken cool completely and pick off the meat to use in other recipes.