Clean the chicken by removing the giblets, rinsing with water, and drying thoroughly with paper towel.
Make the rub by combining the garlic, cilantro, coriander, gingerroot, lime zest, salt, and pepper in a blender or small food processor. Blend and then add enough vegetable oil to make a paste out of the ingredients.
Rub the paste all over the chicken, both inside the cavity and all over the skin. Let the chicken sit, covered, in the refrigerator for at least one hour.
Preheat the oven to 350°F, or preheat the BBQ grill for 10 – 15 minutes. If you're using a BBQ grill, create an indirect cooking area by turning off one of the burners or moving the coals to one side of the grill. The indirect cooking area will be the area with the turned off burner or the side of the grill with fewer coals.
Pour the coconut milk into the center of the chicken roaster dish. Add the cilantro sprigs and the lime slices.
Place the chicken over the center of the chicken roaster dish. Roast or BBQ (over indirect heat) the chicken until the internal temperature of the inner thigh meat registers 165°F on an instant read thermometer. The timing will depend on how big a chicken you’re roasting. A 4-lb. chicken will take about 75 minutes. Allow the chicken to cool for 4 – 5 minutes on the chicken roaster dish.
Carefully remove the chicken and garnish with toasted shredded coconut, roasted peanuts, fresh cilantro leaves, and lime wedges if desired.
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