A delicious thai chicken dish, crisped up on the barbecue.
4 chicken legs, preferably higher welfare
a bunch of fresh coriander
2 sticks of lemon grass
zest and juice of 2 limes
1 green chilli, deseeded
2 tablespoons sunflower oil
a thumb-sized piece of ginger, grated
3 cloves of garlic, peeled
Slash the chicken legs all over with a knife.
Pick the coriander leaves and put them to one side. Add the stalks to a food processor with the rest of the ingredients and whizz to make a paste.
Rub the paste into the slashes and all over the chicken legs.
Place in a snug-fitting tin to marinate and light the barbecue. Place the roasting tin on the edge of the barbie so the chicken starts to cook gently without starting to colour too much.
When the legs are about half cooked, take them out of the tray and place them directly on the barbecue. Grill, turning now and then, until cooked through and crispy brown on the outside. Sprinkle the coriander leaves over to serve.