For maximum flavour cook the chicken on the barbecue - coal or
wood will give the best result.
6garlic cloves2 cm pieceturmeric, finely chopped, or 1 tsp dried ground turmeric2 tspwhole black peppercorns1lemongrass stalk (white part only), finely chopped1 cup(loosely packed) coriander, coarsely chopped, plus extra to serve1½ tbspfish sauce1 tbspbrown sugar or palm sugar1 tbspoyster sauce6chicken thighs, bone in, skin on (about 180gm each)2 tbspvegetable oilLime wedges, to serveCucumber and herb salad2 tbsplime juice5 gm (1cm piece)ginger, finely chopped1garlic clove, finely chopped2 tspcaster sugar2 tspolive oil2Lebanese cucumbers, halved lengthways, seeds removed, thickly sliced1golden shallot, thinly sliced1long red chilli, thinly sliced½ cup(loosely packed) mint½ cup(loosely packed) coriander
Process garlic, turmeric, peppercorns and lemongrass in a food processor with ½ tsp sea salt flakes to a coarse paste. Add coriander, fish sauce, sugar and oyster sauce, and process to combine. Place in a bowl with chicken thighs and turn to coat well.
Heat a barbecue or char-grill pan to mediumhigh heat. Drizzle chicken with oil and grill until browned and cooked through (8-10 minutes).
Meanwhile, for cucumber and herb salad, combine lime juice, ginger, garlic, sugar and olive oil in a bowl and season to taste. Add cucumber, shallot and chilli, and toss to combine. Just before serving, add herbs, toss to combine and serve with chicken.