Lao barbecued spatchcock with dipping sauces

Method

1. Combine lime rind, juice, oil, garlic, chillies, ginger, coriander, cumin, fennel and fish sauce in a large shallow dish. Add the spatchcock and turn to coat. Cover and refrigerate overnight to marinate, turning a few times to coat well.
2. Pre heat a barbecue or grill plate on medium. Cook spatchcock, covered for 15 minutes on each side, brushing regularly with marinade, until cooked through. Alternatively, seal spatchcock on the grill for 5 minutes each side and finish off in the oven at 190°C.
3. Serve spatchcock drizzled with sauces (see below), garnished with mint and coriander and with lemon wedges.

TIP: To butterfly spatchcock, cut down centre of breastbone with scissors. Turn over and press all over with palm of your hand until flat.

Thai dipping sauce

1. Combine sugar, water and vinegar in a small saucepan; slowly bring to a simmer, stirring to dissolve the sugar. Simmer uncovered for 5 minutes. Allow to cool before stirring in garlic, chillies, fish sauce and lime juice.

Sweet chilli sauce

1. Pound chillies, garlic, coriander root and salt using a mortar and pestle or blender. Transfer to a saucepan, stir in sugar, vinegar and water and simmer for 5 minutes. Stir in fish sauce and remove from heat.