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Crisp in a 350° oven for about 3 minutes..

Place extra-virgin olive oil, grapeseed oil, garlic, coriander seeds, and turmeric in a blender.Process on high speed until smooth, about 35 seconds.. Place chicken, breast side down, on a cutting board.

Using poultry shears, cut along both sides of backbone; discard backbone.Turn chicken breast side up, and press down on breastbone to flatten chicken.Season both sides with salt.

Place chicken in a large roasting pan, and rub all over with marinade.Cover and chill at least 2 hours and up to 8 hours or overnight.. Preheat a gas grill to medium-high (about 450°F) on one side, or push hot coals to one side of a charcoal grill.

Gently blot chicken with paper towels to remove excess marinade.

Place chicken, breast side up, on oiled grates over unlit side of grill.Simmer over moderately low heat, without stirring, until the mung beans are tender and the water has evaporated, about 20 minutes..

Meanwhile, in a medium saucepan, heat 1 inch of vegetable oil to 325°.Add half of the sliced onions and fry, stirring occasionally, until browned and crisp, about 7 minutes.

Using a slotted spoon, transfer the onions to paper towels to drain.Repeat with the remaining onions..