1 chicken, about 3-3 ½ pounds, cut into 8-10 pieces
2 limes, cut into wedges
2 -3 Coconut Tree Brand frozen chillis, finely sliced, to garnish

2 tbsp Coconut Tree Brand frozen chop lemon grass
1 inch piece fresh ginger
6 garlic cloves
4 shallots
½ bunch cilantro roots
1 tbsp Cock Brand palm sugar
½ cup Aroy D Brand coconut milk
2 tbsp Cock Brand fish sauce
2 tbsp soy sauce

1. To make the marinade, put all the ingredients into a food processer and process until smooth.
2. Put the chicken pieces in a dish and pour over the marinade. Set aside in a cool place to marinate for at least 4 hours or overnight.
3. Barbecue the chicken over glowing coals, or place on a rack over a baking pan and bake at 400°F for about 20-30 minutes, or until the chicken is cooked and golden brown. Urn the pieces occasionally and brush them with the marinade.
4. Garnish with live wedges and finely sliced red chillis.