Step 1

Heat coconut oil in a small saucepan over medium until melted, about 1 minute. Remove from heat. Combine coconut oil, garlic, lime juice, turmeric, ginger, salt, tamarind paste, and coriander in a food processor; process until mostly smooth, about 30 seconds. Let mixture stand at room temperature 20 minutes.

Step 2

Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. Discard backbone, or reserve for stock. Turn chicken breast side up, and open underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks.

Step 3

Brush chicken gently with half of the garlic sauce until completely coated. Let stand at room temperature 1 hour.

Step 4

Meanwhile, open bottom vent of a charcoal grill completely. Light charcoal chimney starter filled with coconut charcoal. When coals are covered with gray ash, pour them evenly onto bottom grate of grill. Adjust vents as needed to maintain an internal temperature of 350°F to 400°F. Coat top grill grate with oil; place on grill. Place chicken, breast side up, on oiled grates. Grill, covered, until skin is crisp and golden brown and a thermometer inserted into thickest portion of meat registers 165°F, 45 minutes to 1 hour, brushing remaining garlic sauce on chicken occasionally during cooking.

Step 5

Remove chicken from grill; let rest 10 minutes. Serve with Balinese Raw Sambal Matah.