Barbecue Inchi Kabin
  • 1whole chicken, about 2 kilograms(spatchcocked)
For the marinade
  • 2 and 1/2teaspoons fine sea salt(equivalent to 15g salt by weight)
  • 2 – 3teaspoons chili powder(depending on your heat preference)
  • 1teaspoon cumin seeds
  • 1teaspoon fennel seeds
  • 1tablespoon coriander seeds
  • 2 cloves
  • 2 points star anise
  • 1teaspoon ground cinnamon
  • 1teaspoon garlic powder
  • 1teaspoon ground ginger
  • 1 teaspoon ground black pepper
  • 1/2teaspoon ground tumeric
  • 1teaspoon mustard powder
  • 75mililitres coconut milk
  • 25grams fermented red bean curd(Optional – roughly equivalent to 2 cubes)
For the dipping sauce
  • 30grams shallot(finely sliced – about 1 medium shallot)
  • 1 long red chili(finely sliced)
  • 2tablespoons Worcestershire sauce
  • 2teaspoons lime juice(about the juice of 1 lime)
  • 1teaspoon soy sauce
  • 2 teaspoons white sugar
For the marinade
  1. In a small pan, toast the whole spices till lightly browned and fragrant. Grind till fine in a mortar and pestle or spice grinder and combine with the salt and remaining spices.
  2. Lift up the skin at the neck end of the chicken and using your fingers or a spoon, loosen the skin on the chicken breast to create a pocket between flesh and skin (you want the skin to stay mostly attached). Take 1 tablespoon of the salt and spice mix and rub it under the skin over the two breasts, and then smooth the skin back down over the meat.
  3. If using the fermented bean curd, in a small bowl, mash it to a smooth paste and mix in the coconut milk till you achieve a smooth consistency. Stir in the rest of the salt and spices, and cover the chicken completely with the mixture, then leave to dry out and marinate in the fridge, uncovered, for 24 hours, or overnight.
  4. Preheat your barbecue. If using charcoal, spread the coals over one half of the barbecue to create both hot and cool zones. If using a gas barbecue, set half the burners to high and the others to low.
  5. Place the chicken skin side up on the barbecue, a little more towards the cooler side, with the legs pointing towards the hotter side. This is so that the legs cook more quickly than the breasts. Cover the barbecue and cook for about 30 minutes.
  6. If using a gas barbecue, reduce the high burners to medium. Flip the chicken so it is now skin side down and move it over towards the hotter side of the barbecue. Position the chicken so that the breasts are pointed towards the cooler side. Cover and cook for a further 10 – 15 minutes or till the chicken is done – test with a thermometer or till the juices run clear. Rest for 5 minutes before serving.
To make the dipping sauce
  1. Mix the Worcestershire sauce, lime juice, soy sauce and sugar together and stir till the sugar is dissolved. Five minutes before serving, add the shallot and chili and mix well.