Prepare this Balinese-style chicken dish 1 day in advance to ensure all the flavours are fully developed.

INGREDIENTS

• 4 (about 1.5kg) chicken marylands (see notes)
• 8 garlic cloves, coarsely chopped
• 4 French shallots, peeled, coarsely chopped
• 2 sticks lemongrass, white part only, thinly sliced
• 1 long fresh red chilli, coarsely chopped, plus sliced chilli, extra, to serve
• 3cm-piece fresh ginger, peeled, coarsely chopped
• 60ml (1/4 cup) coconut milk
• 2 tablespoons fish sauce
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 4 fresh limes, halved
• 1 Lebanese cucumber, halved, sliced diagonally
• 1/4 cup fresh coriander sprigs
• Steamed jasmine rice (optional), to serve

METHOD

• Step 1
  Use a sharp knife to cut the chicken marylands through the joint to separate the drumsticks and thighs.
• Step 2
  Place garlic, shallot, lemongrass, chilli, ginger, coconut milk, fish sauce, ground coriander and turmeric in a food processor. Blend until smooth. Transfer the marinade mixture to a large glass or ceramic bowl. Add the chicken pieces and turn to coat well. Cover and place in the fridge for 6 hours or overnight to marinate.
• Step 3
  Preheat a barbecue grill or chargrill pan 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.
• Step 4
  While the chicken is resting, place limes cut-side down on the barbecue grill and cook for 3-4 minutes or until lightly charred.
• Step 5
  Serve chicken with grilled limes and cucumber. Scatter with coriander and extra chilli just before serving.