Ingredients

· 1½ kg chicken, Maryland cut

· 8 garlic cloves, chopped

· 4 French shallots, chopped

· 2 sticks lemongrass, white part thinly sliced

· 3-4 red chillies, chopped, plus extra to serve

· 1-piece ginger, chopped

· 60 ml coconut milk

· 2 tablespoons fish sauce

· ½ teaspoon ground coriander

· ½ teaspoon ground turmeric

· 4 fresh limes, halved

· 1 Lebanese cucumber, sliced diagonally

· ¼ cup coriander sprigs

· Steamed jasmine rice, to serve

Method

Cut the chicken marylands to separate the drumsticks and thighs. Place garlic, shallot, lemongrass, red chillies, ginger, coconut milk, fish sauce, ground coriander and turmeric in a processor. Blend until smooth. Transfer the marinade mixture to a bowl. Add the chicken pieces and turn to coat well. Cover and place in the fridge for six hours or overnight to marinate. Preheat a barbecue grill on medium-high. Cook the chicken, turning occasionally, for 30 minutes or until juices run clear when the thickest part of the chicken is pierced with a skewer. Transfer to a platter and cover with foil for 10 minutes to rest. While the chicken is resting, place limes cut-side down on the barbecue grill and cook until lightly charred. Serve chicken with grilled limes and cucumber. Scatter with coriander and extra chillies just before serving.