Tamarind-Glazed Grilled Chicken

Method

1. Place the whole chicken on a cutting board and pat it dry with paper towels. Using kitchen shears, cut along both sides of the backbone to remove it (save it for stock if you like). With a sharp chef's knife, cut through the breastbone to split the chicken in half. Then cut each half into two pieces: one with the thigh and drumstick attached, the other with the breast and wing attached. Set the pieces aside.
2. In a large bowl, stir together the chopped cilantro, olive oil, tamarind concentrate, chipotle paste, paprika, salt, grated garlic, and black pepper until well combined. Add the chicken pieces and toss to coat, massaging the marinade into the skin. Let the chicken marinate for 5 minutes at room temperature, or cover and refrigerate for up to 12 hours for deeper flavor.
3. Prepare a charcoal grill: open the bottom vent completely. Fill a chimney starter with briquettes and light it. When the coals are covered with gray ash, pour them onto the bottom grate. Adjust the vents to maintain a temperature of 350°F to 400°F (if using a gas grill, preheat to medium, 350°F to 400°F). Oil the top grate and place it on the grill.
4. Line a baking sheet with aluminum foil and transfer the chicken pieces to it. Brush any remaining marinade from the bowl onto the chicken skin. Using tongs, place the chicken pieces skin side down on the oiled grates. Cover the grill and cook, flipping the pieces every 5 minutes, until a thermometer inserted into the thickest part of the meat reads 155°F, about 35 to 45 minutes.
5. Transfer the grilled chicken to a large plate or a clean baking sheet. Let it rest for 10 minutes (the internal temperature will rise to 165°F during resting). Arrange the chicken on a platter, garnish with additional fresh cilantro, and serve.