Padangnese Grilled Chicken

Directions:

1. Cut the half chicken into four pieces:
   1. Cut the breast in half crosswise leaving the bones
   2. Separate the chicken thigh from the leg.
2. Set the chicken aside.
3. Place a cast iron pan on the grill.
4. Preheat grill to 450ºF.
5. In a mixing bowl add: minced pepper, minced shallot, minced garlic, minced ginger, chopped almonds, ground turmeric, ground cumin, kosher salt and canola oil. Mix well.
6. Add the paste into preheated cast iron pan, stirring quickly.
7. After 30 seconds, add the coconut milk and sliced lemon grass. Mix well.
8. Add chicken to the cast iron pan, skin side down (bone side up).
9. Close lid and let cook.
10. After 20 minutes, open the lid and flip the chicken over.
11. After 20 minutes, open lid and verify the chicken has reached an internal temperature of 165ºF.
    1. If so, move the chicken to the cooking grates.
    2. If not, cook for an additional couple of minutes until it is finished, then move the chicken to the cooking grates.
12. After 2 minutes, flip chicken over.
13. Place steamed rice in a ring around the plate.
14. After 2 minutes, remove the the chicken.
15. Stack the chicken in the center of the rice.
16. Once the remaining sauce in the pan becomes thick, using heat resistant gloves, remove the cast iron pan from the grill.
17. Pour the remaining sauce over the top of the chicken.
18. Serve and enjoy.