Grilled Thai chicken in honey

To cook grilled Chicken in Thai, I cook the marinade like this: peel garlic, chop it. Then I chop coriander stalks, mix with hot pepper or sauce, ground coriander seeds, soy sauce. I wash the chicken and dry it with paper towels. Then I put the chicken on the board with the breast necessarily to cut out the dorsal bone. You can use special kitchen scissors, or an ordinary sharp knife. I turn the chicken carcass with the bones down and press my hands on the meat so that the chicken carcass becomes flat and uniform in thickness, because this will help the meat to marinate much better and, of course, bake evenly. Then we slightly detach the skin from the chicken breast and legs, and coat the meat with the finished marinade. After that, we put the chicken and the rest of the marinade in a small bag and put it in the refrigerator for 5-8 hours. Half an hour before baking, we take the pickled chicken out of the refrigerator so that the meat warms up a little. Then we bake our chicken on the grill on low heat for about 35-45 minutes (always with the lid closed). During the preparation of this culinary recipe, it is necessary to turn the carcass several times until it is completely ready. We serve this food from Thai cuisine with rice or with a vegetable side dish.