Wash the whole chicken and pat it completely dry with paper towels. Spatchcock the chicken by cutting along both sides of the backbone and flattening it.
In a mortar and pestle or food processor, combine garlic, shallot, ginger, lemongrass, coriander root, palm sugar, fish sauce, oyster sauce, dark soy sauce, and white peppercorns. Pound or process until a fine paste is formed.
Generously rub the marinade paste all over the spatchcocked chicken, making sure to get under the skin as well. Place the chicken in a large dish, cover, and refrigerate for at least 4 hours, preferably overnight.
Preheat your grill (charcoal or gas) to medium-high heat. If using charcoal, arrange coals for indirect heat. Lightly brush the grill grates with vegetable oil to prevent sticking.
Place the marinated chicken skin-side up on the grill. If using indirect heat, cook with the lid closed. Grill for about 45-60 minutes, flipping every 10-15 minutes, until the internal temperature reaches 74°C (165°F) at the thickest part and the skin is beautifully charred and crispy. Baste occasionally with any remaining marinade or a little fresh oil during grilling.
Once cooked, remove the chicken from the grill and let it rest for 10 minutes before carving. This allows the juices to redistribute. Serve hot with sticky rice and a spicy dipping sauce (e.g., Jaew).
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