|1||chicken, about 1.6 kg, cut into 8 pieces|
|2||limes, cut into wedges, to garnish|
|2 small||red chillies, finely sliced, to garnish|
|For the marinade:|
|1 large||lemon grass stalk, chopped|
|1 tbsp||fresh ginger, chopped|
|7 clove(s)||garlic, chopped|
|1 tbsp||coriander roots, chopped|
|1 tbsp||palm sugar|
|120 ml||coconut milk|
|25 ml||fish sauce|
|35 ml||soy sauce|
|2 small||red chillies, chopped|
Place the marinade ingredients into a food processor and process until smooth.
Put the chicken in a dish and mix well with the marinade. Leave covered in the fridge for at least 4 hours or overnight.
Barbecue the chicken until it is cooked and golden brown. Turn the pieces occasionally and brush with the marinade.
Serve with lime and chillies.
Tip: Bake the pieces on a rack over a baking tray at 200�C in a preheated oven for about 25-35 minutes.