As such there are as many recipes as there are cooks in Thailand. Originally the chicken was cut open along the belly, and opened out, then knocked flat with a couple of judicious blows from the back of a cleaver, marinated, pegged in a split stick to hold it and then grilled over a charcoal brazier. Faced with the needs of restaurant cooking, my wife adapted the classic recipe for an industrial rotisserie by adding a stuffing. You can do this in a broiler oven or rotisserie. If you want a barbeque version, take two flattened chickens, place them face to face with the stuffing between them, and hold them in a pair of barbeque tongues, or one of those wire frame things, and barbeque the sandwich.
Thai chickens tend to be quite small.
You can use a 2 pound bird, or a couple of cornish game hens, or other small poultry. 2 tablespoons of crushed garlic 2 tablespoons of freshly ground ginger root 1 tablespoon of freshly ground black pepper. Marinade the poultry overnight. Make up about a cup of stuffing, moistening it with a tablespoon of the marinade mix, and heat it in a saucepan to bring out the aroma, then mix thoroughly with the marinaded meat. Special thanks to - Muoi Khuntilanont.