This is the recipe we use at the restaurant. The coconut milk helps keep the chicken moist and it makes a rich sauce.
12garlic cloves, peeled
3whole birdseye chiles
1½teaspoons freshly ground black pepper
One 3½-poundwhole chicken, quartered and cut into pieces
In a large nonreactive bowl or heavy-duty, resealable plastic bag, combine all of the marinade ingredients. Add the chicken pieces and turn to coat in the marinade. Refrigerate for at least 2 hours or overnight.
In a large casserole or Dutch oven, heat the chicken and marinade over high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally to make sure the chicken is covered in the marinade, until the chicken is cooked through and tender, 20 to 25 minutes.
Transfer the chicken pieces to a large bowl, raise the heat to medium-high, and reduce the sauce until it is the consistency of heavy cream, about 5 minutes. Remove the bay leaves and chiles. Return the chicken to the sauce and cook until just warmed through.
Place the chicken pieces on a roasting pan and place under the broiler for 5 to 7 minutes, until they begin to caramelize. Turn the chicken, baste with sauce, and return to the broiler for 3 to 5 minutes more. Transfer to a platter and drizzle heavily with sauce.