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
Use a sharp knife to cut the chicken marylands through the joint to separate the drumsticks and thighs.
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.
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.
While the chicken is resting, place limes cut-side down on the barbecue grill and cook for 3-4 minutes or until lightly charred.
Serve chicken with grilled limes and cucumber. Scatter with coriander and extra chilli just before serving.