1. Prepare charcoal or gas grill for indirect cooking or preheat oven to 350°F. If using a gas grill, follow manufacturer's directions. If using covered charcoal grill, open all vents and prepare coals at least 30 minutes before grilling. When coals are medium-hot (you can hold your hand over them 3 to 4 seconds) and covered with gray ash, place drip pan at center in bottom of grill. Arrange 25 to 30 hot coals at either end of drip pan.
2. Remove giblets. In food processor, combine oil, 1/4 cup cilantro, chili garlic paste and salt. Pulse on and off until cilantro is finely chopped. Rub chicken inside and out with mixture.
3. Place remaining cilantro and lime in chicken cavity.
4. Place chicken on rack over drip pan, breast side up, or in shallow roasting pan in oven. Cook 1 1/4 to 1 1/2 hours or until juices run clear, not pink, when thigh is pierced. A meat thermometer inserted in thickest part of thigh should register 180°F.

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